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Cinnamon Lover's Upside Down Pecan Cake
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Cake
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup salted butter, room temperature
3/4 cup granulated sugar
1 cup brown sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1 tablespoon (or less) ground cinnamon
1 cup milk
Topping ingredients
2 cups coarsely chopped toasted pecans
3/4 cup shredded sweetened flake coconut
2/3 cup brown sugar
6 tablespoons salted butter, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
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 (or use non-stick foil).
Mix the pecans, brown sugar and 3/4 cup of the coconut in a small bowl. Or just mix it right in the pan. Sprinkle with cinnamon and stir. Spread the pecan mixture in the lined pan and drizzle with vanilla extract and melted butter.
Beat the softened butter on high speed until smooth and creamy
Add the sugars and beat on high speed for until creamed together
Add 1 egg at a time, beating well after each addition until both are mixed in. Beat in the vanilla extract and sour cream.
Add the dry ingredients (flour and soda) to the wet ingredients alternating with the milk.
Spread the cake batter over the pecan mixture. Smooth it out into a thin, even layer. Bake for 20-25 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan for about 5-10 minutes. Invert the cake onto a platter.
Recipe based on the one found here:
INFO ABOUT ME :)
My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.
Contact me here:
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2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup salted butter, room temperature
3/4 cup granulated sugar
1 cup brown sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1 tablespoon (or less) ground cinnamon
1 cup milk
Topping ingredients
2 cups coarsely chopped toasted pecans
3/4 cup shredded sweetened flake coconut
2/3 cup brown sugar
6 tablespoons salted butter, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
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 (or use non-stick foil).
Mix the pecans, brown sugar and 3/4 cup of the coconut in a small bowl. Or just mix it right in the pan. Sprinkle with cinnamon and stir. Spread the pecan mixture in the lined pan and drizzle with vanilla extract and melted butter.
Beat the softened butter on high speed until smooth and creamy
Add the sugars and beat on high speed for until creamed together
Add 1 egg at a time, beating well after each addition until both are mixed in. Beat in the vanilla extract and sour cream.
Add the dry ingredients (flour and soda) to the wet ingredients alternating with the milk.
Spread the cake batter over the pecan mixture. Smooth it out into a thin, even layer. Bake for 20-25 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan for about 5-10 minutes. Invert the cake onto a platter.
Recipe based on the one found here:
INFO ABOUT ME :)
My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.
Contact me here:
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