Chocolate-Pecan Upside-Down Cake
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The gooey topping is poured into the bundt pan first, and creates a yummy topping for this upside down cake. Plus it is chocolate!
- Ready In:
- 1hr 25mins
- 2⁄3 cup light corn syrup
- 1⁄2 cup plus 2 tbsp butter, softened and divided
- 1⁄4 cup brown sugar, firmly packed
- 1⁄4 cup whipping cream
- 1 cup pecans, chopped
- 3 ounces unsweetened chocolate squares
- 1 1⁄2 cups sugar
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 3⁄4 cups cake flour, sifted
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup milk
- whipped cream
- Combine the corn syrup, 1/4 cup butter, brown sugar, and whipping cream in a small saucepan. Cook over low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir in pecans (mixture will be thin). Pour into a heavily buttered Bundt pan. Set aside.
- Place chocolate in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until the chocolate melts, stirring occasionally. Set aside.
- Beat the remainging 1/4 cup plus 2 tbsp butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add 1 1/2 cups sugar, beating at medium speed for 5 to 7 minutes. Add the reserved melted chocolate, egg yolks, and vanilla, beating well.
- Combine flour, baking powder, and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
- Beat egg whites in a small bowl at high speed until stiff peaks form. Gently fold beaten egg white into the batter. Spoon batter over the pecan mixture in the pan.
- Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Loosen cake from the sides of the pan, using a narrow metal spatula. Immediately invert cake onto a serving plate. Serve warm with whipped cream.
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As much as I enjoy making the traditional pineapple upside-down cake, straying from that can also make for a great eating experience, just as preparing this cake did ~ We absolutely loved this one, but then, we're both chocoholics, so . . . The serving(s) for my other half included the whipped cream, but I preferred pairing this cake with a small scoop of frozen vanilla yogurt! Definietly a winner recipe! [Tagged & made in Potluck Tag]Reply