Foodie Friday: Bourbon-Pecan Upside-Down Cake

If you read my Thanksgiving post you might have seen this delicious cake. It is one that I had wanted to try for a while but hadn’t had the chance. So when Keltin needed something sweet or savory for his company Thanksgiving potluck I knew what I needed to make. Good thing I did too because this was the only homemade dessert. 

Topping: 

• 1 1/2 C. Chopped Pecans
• 1/2 C. Unsalted Butter – Cut into cubes
• 1/2 C. Light Brown Sugar – Tightly Packed
• 1/4 C. Light Corn Syrup
• 2 Tbs. Bourbon
• 1/4 Tsp. Sea Salt Salt

Cake:

• 1 2/3 C. Flour
• 3/4 C. Granulated Sugar
• 1 Tsp. Baking Powder
• 3/4 Tsp. Sea Salt
• 1/2 Tsp. Baking Soda
• 1 C. Buttermilk
• 1/2 Unsalted Butter – Melted
• 1 Tbs. Bourbon
• 2 Large Eggs

NOTE: This cake is supposed to be baked in a 10 inch Cast Iron skillet. 

1. Preheat Oven to 350℉
2. Topping: spray a 10 inch Cast Iron skillet with non-stick spray. Add pecans, butter, brown sugar, corn syrup, bourbon and salt..
3. Cook over medium heat until smooth. Stirring occasionally – about 3 minutes. Remove from heat. 
4. Cake: in a medium bowl combine flour, sugar, baking powder, salt and baking soda. Whisk together and set aside.
5. In a small bowl combine buttermilk, melted butter, bourbon and eggs. Whisk together until well combined. 
6. Pour butter mixture into flour mixture and whisk until smooth. 
7. Gently spoon cake batter over pecan mixture in the skillet. Do NOT stir.
8. Bake until golden brown. About 25-30 minutes. Let cool in pan for 10 minutes before inverting on a flat serving plate. Spoon any remaining pecan mix in the skillet over the cake. 

NOTE: I inverted my cake on the base for my 10-inch spring form pan. This worked great because I could slip the outside ring around it for easy transportation. 

I hope that you enjoy this recipe. It is fairly easy and tastes amazing. Here is to a wonderful holiday season to everyone and your families. Happy Holidays! 

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This recipe is originally from Cast-Iron Cooking magazine. 

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