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Pecan Upside-Down Cake

Yield one 9-inch cake


  • 3 tablespoons butter or margarine, melted
  • 1 cup firmly packed brown sugar
  • 3/4 cup plus 1 tablespoon boiling water, divided
  • 1 cup chopped pecans
  • 2 eggs, separated
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

How to Make It

  1. 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.

  2. 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.

  3. 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.

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