Pecan Upside Down Cake |
Course : Cakes
Serves: 1 |
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Ingredients:
1/4 cup butter |
1/4 cup brown sugar |
1 tablespoon water |
2/3 cup chopped pecans |
1/3 cup whole pecans |
1 cup cake flour |
1 teaspoon baking powder |
1/8 teaspoon salt |
2 large egg yolks |
1 cup sugar |
6 tablespoons hot water |
1 teaspoon vanilla |
2 large egg whites stiffly beaten |
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Preparation / Directions:
Melt butter in pan. Stir in brown sugar and water. Remove from heat; arrange chopped and whole pecans in rows. Sift together flour, baking powder and salt. Beat egg yolks until thick and light lemon colored. Then gradually beat in sugar. Mix in hot water and vanilla alternately with flour mixture. Fold in egg whites. Pour over nuts. Bake 325 about 60 min. Let stand 5 min.; turn upside down on serving plate.
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Nutritional Information:
2374 Calories (kcal); 111g Total Fat; (41% calories from fat); 21g Protein; 338g Carbohydrate; 549mg Cholesterol; 1259mg Sodium |
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