Combine butter, brown sugar, and 1 tablespoon boiling water in a 9-inch round cake - pan; stir well. Sprinkle pecans evenly over top; set aside.
Beat egg yolks until thick and lemon colored; add sugar and vanilla, beating well. Combine flour, baking powder, and salt; add to yolk mixture alternately with remaining 3/4 cup boiling water, beginning and ending with flour mixture. Beat well after each addition.
Beat egg whites (at room temperature) until soft peaks form; gently fold into batter. Pour batter evenly over pecans in pan. Bake at 325° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.
Oxmoor House Homestyle Recipes
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