This upside down pecan cake makes the best dessert for Rosh Hashanah or
Arrange pecans over butter and brown sugar. Whisk together the baking mix and white sugar in a mixing bowl. Add buttermilk, egg and vanilla extract. Stir well with a spoon. Spread over the pecans. Bake in a preheated 350 degree oven for 35 to 40 minutes or until center tests done when stuck with a fork or toothpick.
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How to make pecan upside-down cake: Grease the bundt pan and preheat the oven. Make the pecan topping and add it to the bottom of the prepared bundt pan. Combine the ingredients for the cake batter. Scoop or spoon the batter over the pecan mixture. Bake the cake, then let it cool in the pan for 10 minutes. Invert the cake onto your serving plate.
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As the butter melts, stir the mixture until it comes to a light simmer, about 3 to 5 minutes. Once the sugar is fully dissolved, turn off the heat. Meanwhile, set out a large mixing bowl. Combine the yellow cake mix, three eggs, and buttermilk. Melt the remaining ½ cup of butter and add it to the bowl.
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Preheat oven to 350°F (177°C). line a 12x17-inch jelly roll pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray. Mix the pecans, brown sugar and 3/4 cup of the coconut in a small bowl. Sprinkle with cinnamon and salt and stir.
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Pecan Topping; In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. Continue mixing until the brown sugar has almost dissolved completely. Add pecans to brown sugar mixture and mix until fully combined. Pour mixture into prepared bundt pan and use a spatula to spread into one even layer.
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Make sure to not to cook the mixture beyond just melting the butter and getting the sugar dissolved. Add the pecan mixture to a greased 9 inch round cake pan. Spread the mixture evenly and set aside. In a large bowl, beat the eggs, sugar and vanilla extract for 1 minute on high speed. Now add the oil and mix.
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Combine flour, baking powder and salt; add to egg yolk mixture alternately with milk, beating well after each addition. Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Pour over pecan mixture. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes.
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Instructions. Preheat the oven to 350F and grease a bundt pan very well with nonstick baking spray. In a medium bowl, stir together the pecans, warm caramel sauce, and salt. Pour the mixture into the bottom of the greased bundt pan. In another bowl, add the cake mix, water, vegetable oil, and eggs.
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In a medium bowl, whisk brown sugar, melted butter, corn syrup and salt. Stir in pecans until well combined. Pour into bundt pan and spread mixture evenly on bottom of pan. In large mixing bowl, beat cake mix, sour cream, milk, oil, eggs on low, just until moistened. Turn mixer up to medium and beat for 2 minutes.
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Instructions. . Preheat the oven to 325°F. Heat a well-seasoned 10.25-inch cast iron skillet over medium-low heat. Add 1/2 cup of the butter, brown sugar, corn syrup, salt, and pecans. Cook, stirring frequently, until the butter has melted and the sugar has dissolved. Remove from the heat and set aside. .
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Instructions. Preheat oven to 350°F (180°C). For topping: In a 10-inch cast-iron skillet, bring pecans, butter, brown sugar, corn syrup, lemon juice, and salt to a boil over medium heat, stirring frequently until sugar dissolves; cook, stirring occasionally, until slightly thickened and bubbly, 2 to 3 minutes. Remove from heat.
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In a medium-sized bowl, combine the melted butter, brown sugar, corn syrup, and salt. Utilize a hand-held mixer or whisk to ensure that the brown sugar is almost fully dissolved. Introduce the chopped pecans to the brown sugar mixture and stir until the ingredients are uniformly combined.
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Pour cake batter on top of the caramel pecan layer. Bake the cake for 1h at 175 C / 347 F (no fan). The cake is ready when it has a nice rise and when a toothpick inserted into the middle comes out clean. Let the cake fully cool before flipping it over and removing the tin. Store at room temperature for 2-3 days.
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Pecan Topping. Combine melted butter, brown sugar, corn syrup and salt into a medium bowl and whisk until the brown sugar is slightly dissolved. Add pecans and stir until combined. Spray the bottom of the bundt pan liberally with nonstick spray and pour pecan mixture into the bottom of a bundt pan and set aside.
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Set the pecan mixture aside to cool and make the vanilla cake. In a large mixing bowl, add the flour, baking powder, and baking soda, and mix with a whisk until combined. Set aside. In a big mixing bowl, add the softened butter, sugar, brown sugar, and vanilla extract, and mix with an electric hand mixer for 2-3 minutes.
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Turn the mixer on low speed for about 30 seconds to combine ingredients. Turn off mixer and scrape down the sides of the bowl with a spatula. Begin mixing on medium-high speed, continuing to mix for about 2 minutes. Turn mixer off. In a small mixing bowl, combine brown sugar, melted butter, and corn syrup.