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Sweet Potato-Pecan Upside-Down Cake Recipe

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This recipe for Sweet Potato-Pecan Upside-Down Cake is from The Wright Family Treets, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup coarsely chopped Pecans
1/2 cup firmly packed Brown Sugar
1/3 cup Butter, melted
1/4 cup Sorghum Syrup or Corn Syrup
1 cup granulated Sugar
1/2 cup Butter, softened
2 large Eggs
1 1/4 cup all-purpose Flour
1 1/2 teaspoon Pumpkin Pie Spice
1 teaspoon Baking Soda
1/2 teaspoon salt
1 (15 oz) can Sweet Potatoes, drained and mashed
1/3 cup Buttermilk
1 teaspoon Vanilla extract
Directions:
Directions:
Preheat oven to 350 degrees.
Stir together first 4 ingredients and 2 Tablespoons water, Spread on bottom of a lightly greased 10-inch cast iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high)

Beat granulated sugar and 1/2 cup softened butter at medium speed with electric mixer until smooth. Add eggs on at a time, beating until blended after each addition.
Combine flour, pumpkin pie spice, baking soda, and salt. Gradually add flour mixture to butter mixture, Add sweet potatoes, buttermilk, and vanilla. Beat until smooth, Spoon batter over pecan mixture in skillet.
Bake for 40-50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on wire rack for 10 minutes. Run a knife around the edge of cake to loosen, Invert cake onto a serving plate.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 min, Including baking 1 hr 15 min.
Personal Notes:
Personal Notes:
I use Self Rising Flour and omit the Soda and Salt and substituted 1/2 teaspoon cinnamon for the pumpkin pie spices

Recipe from Southern Living

 

 

 

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