Saturday, December 19, 2009

Pecan Upside Down Cakes

 Pecan Upside Down Cakes

2/3 cup packed brown sugar
1/2 cup butter
1/3 cup honey
1 ½ cups coarsely chopped pecans
1 tsp. finely shredded orange peel
2 ½ cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
2 cups granulated sugar
1 cup vegetable oil
8 ounces sour cream
2 tsp. vanilla
Orange peel curls (optional)

1.    Preheat oven to 350. Lightly coat 12 jumbo muffin cups with nonstick spray for baking; set aside.

2.    In a medium saucepan, combine brown sugar, butter, and honey. Cook and stir over medium heat or until smooth. Remove from heat. Stir in pecans and shredded orange peel; set aside.

3.    In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

4.    For batter, in a large bowl, combine eggs and sugar. Beat with an electric mixer on medium to high speed for about 3 minutes or until the mixture is thick and lemon colored. Add oil, sour cream, and vanilla; beat until combined. Gradually add flour mixture, beating on low speed until smooth.

5.    Place 2 tbsp. of the pecan mixture in the bottom of each muffin cup. Spoon a heaping 1/3 cup of the batter into each cup. Place muffin pans on a foil-lined baking sheet.

6.    Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in muffin pans on wire racks for 5 minutes. Using a sharp knife or narrow metal spatula, loosen edges of cakes from sides of muffin cups. Invert cakes on to wire racks lined with wax paper. Spoon any pecan mixture remaining in the muffin cups on to cakes. If desired, garnish with orange peel. Serve warm or cool.

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