It's the weekend before thanksgiving and before I forget how to do this I'.m starting another post in my Blogg I started bogging back in 2009.
Sally 171/2 amazing she is still with us
my first-time growing dahlias
out to dinner with the grandson and family
firecracker plant in Florida
Benny
Pete in Florida getting a hair cut
Mittens
Christmas lights in the widow
lots of fall leaves
Townhall building
Since Christmas is coming soon I'm posting a couple photos at the end of this blog of my Thansgiving and Christmas decorations.
Our Thanksgiving Dessart Carrott Cake
My Christmas Cactus
Thats all for now.
 Our thanksgiving meal |
| almost forgot😉 |
PECAN PIE UPSIDE-DOWN CAKE
INGREDIENTS
CAKE
- 1/2 cup butter softened
- 3/4 cup. granulated sugar
- 3 large eggs
- 2/3 cup. buttermilk
- 1 tsp. vanilla extract
- 1 1/2 cup. cake flour
- 1 tsp. baking powder
- 1/2 tsp. salt
TOPPING
- 2 T. butter melted
- 3/4 cup. brown sugar packed
- 1/4 cup. dark corn syrup
- 2 T. heavy whipping cream.
- 1 cup. pecans I use a mix of halves and pieces
INSTRUCTIONS
- Preheat oven to 350F. Grease a 9-inch round cake pan.
- In a large bowl, beat together butter and sugar until well-combined.
- Scrape down sides, and add eggs one at a time, beating well after each addition.
- Mix in buttermilk and vanilla.
- Add flour, baking powder, and salt.
- Stir until just combined. Set aside.
- To make the topping, stir together butter, brown sugar, corn syrup, and whipping cream until well-combined.
- Pour into pan.
- Top with pecans.
- Gently spoon batter over pecans. If you pour it in, it may push the pecans in the middle aside, so gently add the batter on top of the pecans.
- Place pan on rimmed baking sheet.
- Bake for 35-45 minutes, or until a wooden toothpick inserted in the center comes out without any cake crumbs.
- Run a knife around the edge, and then invert cake onto plate.
