Sticky Pecan Upside-Down Baby Cakes! Oh Baby!

This weeks Quickie

When I saw the recipes for these, I knew I had to make them. Clients are always asking for something different for the early morning meeting. I thought that these would be a nice alternative to cinnamon rolls or coffee cake. And...they were. They are moist, delicious little cakes. Made in large muffin tins and topped with a honey, brown sugar, pecan topping. Just like an upside-down cake, the sticky gooey goodness goes in first then topped with batter and then turned over to reveal these scrumptious - Sticky Pecan Upside-down Cakes!

Recipe

From BG&H

2/3 cup packed brown sugar
1/2 cup butter
1/3 cup honey
1-1/2 cups coarsely chopped pecans
1 teaspoon finely shredded orange peel
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
2 cups granulated sugar
1 cup cooking oil
1 8-ounce carton dairy sour cream
2 teaspoons vanilla

Directions
1. Preheat oven to 350 degrees F. Lightly coat twelve 3-1/2-inch (jumbo) muffin cups with nonstick spray for baking; set aside.

2. In a medium saucepan, combine brown sugar, butter, and honey. Cook and stir over medium heat about 2 minutes or until smooth. Remove from heat. Stir in pecans and the finely shredded orange peel; set aside.

3. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

4. In a large bowl, combine eggs and granulated sugar. Beat with an electric mixer on medium to high speed about 3 minutes or until mixture is thick and lemon-colored. Add oil, sour cream, and vanilla; beat until combined. Gradually add flour mixture, beating on low speed until smooth.

5. Place 2 tablespoons of the pecan mixture in the bottom of each muffin cup. Spoon a heaping 1/3 cup of the batter into each cup. Place muffin pans on a foil-lined large baking sheet.

6. Bake for 25 to 30 minutes or until a toothpick inserted into the centers comes out clean. Cool in muffin pans on wire racks for 5 minutes. Using a sharp knife or narrow metal spatula, loosen edges of cakes from sides of muffin cups. Invert cakes onto wire racks. Spoon any pecan mixture remaining in the muffin cups onto cakes. Serve warm or cool. Makes 12 cakes.

Happy Baking! Enjoy!

Bear in mind that you should conduct yourself in life as at a feast.