- 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
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.