UPSIDE-DOWN GEORGIA PECAN CAKE

45 minutes to prepare serves 6-8

YOU’LL NEED:

For the topping:

2 C. toasted pecans, chopped
1 C. shredded coconut
2/3 C. brown sugar
6 Tbsp. butter, melted
2 Tsp. ground cinnamon
2 Tsp. vanilla extract
1/2 Tsp. salt

For the cake:

2 C. all-purpose flour
1 C. brown sugar, packed
1 C. milk
2/3 C. butter, softened
2 Large eggs
1 Tbsp. baking powder
2 Tsp. vanilla
1/4 Tsp. salt

HOW TO MAKE:

1-Preheat oven to 350°F and line a 9×13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
2-Spread pecans, brown sugar and 1 cup of the coconut in the pan.
3-Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
4-In a medium bowl, beat together the 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy.
5-Continue mixing on low, and add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
6-Add baking powder and salt, mixing on low until incorporated.
7-Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition.
8-Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
9-Run a knife around the sides of the pan to loosen and let cake cool in pan for 5 minutes.
10-Invert cake onto a platter, using foil overhang as needed.
11-Let cool 15 minutes before serving. Enjoy!

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