Georgia Pecan Upside Down Cake

An online recipe with instructions for making Georgia Pecan Upside Down Cake.

Ingredients

TOPPING INGREDIENTS:
- 2 cups of chopped roasted pecans
- 1 cup of shredded coconut
- 2/3 cup of brown sugar
- 6 tablespoons of butter, melted
- 2 teaspoons of ground cinnamon
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of salt

CAKE INGREDIENTS:
- 2 cups of all-purpose flour
- 1 cup of packed brown sugar
- 1 cup of milk
- 2/3 cup of butter, softened
- 2 large whole eggs
- 1 tablespoon of baking soda
- 2 teaspoons of vanilla extract
- 1/4 teaspoon of salt

Instructions

Preheat oven to 350 degrees

Line a 9 by 13 inch baking pan with aluminum foil, letting the foil hang over the edge. Grease the foil with oil or non-stick spray.

Spread the pecans, brown sugar, and one cup of the coconut in the pan. sprinkle with cinnamon and salt and drizzle with vanilla extract and 6 tablespoons of melted butter.

In a medium size bowl, beat together the 2/3 cup of butter and 1 cup of brown sugar until creamy. Add the eggs one at a time while continuing to beat the mixture, then ad the 2 teaspoons of vanilla.

Mix in the baking powder (soda?) and salt.

Add 1/2 up of the flour, then the milk, then the rest of the flour, mixing after after each addition.

Pour the batter over the pecan mixture and bake at 350 degrees about 35 or 40 minutes or until a toothpick inserted in the center comes out clean.

Run a knife around the sides of the pan tio loosen the cake, then let it cool in the pan for 5 minutes.

Invert the cake onto a platter using the foil overhang. Let the cake cool another 15 minutes then serve.