Sticky Pecan Upside-Down Baby Cakes

My favorite nut in the whole world is the pecan. This recipe is buttery, carmel-y and beautiful to present after dinner. The cake is light, giving the perfect base to the pecan sauce. The only thing I think that might make it even better would be a little Grand Mariner added to the sauce in place of orange peel (or maybe with them). Yum.

Non-Stick spray for baking

1/3 cup packed brown sugar

1/2 cup butter

1/3 cup honey

1 1/2 cup chopped pecans

1 tsp finely shredded orange peel

2 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

3 eggs

2 cups granulated sugar

1 cup cooking oil

1 8 ounce sour cream

2 tsp vanilla

1. preheat oven to 350〫Lightly coat twelve 3 1/2" (jumbo) muffin tins with nonstick spray for baking: set aside

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

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

4. In a large bowl, combine eggs, and granulated sugar. Beat with electric mixer until mixture is thick and lemon-color. Add oil, sour cream and vanilla. Beat until combined. Gradually add flour mixture, beat on low speed until smooth (do not over beat)

5. Place 2 TBL of pecan mixture in the bottom of each muffin cup. Spoon a heaping 1/3 cup of batter into each cup.

6. Bake for 25-30 minutes or until toothpick inserted into the enters comes out clean. Cool in muffin pans on wire rack for 5 minutes. Using a sharp knife loosen edges of cakes from sides of muffin cups. Invert cakes onto wire rack. Spoon any pecan mixture remaining in the muffin cakes onto cakes. Serve warm or cool.

Recipe Courtesy of BHG

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