Date Pecan Upside Down Cake
|Margarine/Butter||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Coarsely chopped pecans||1 Cup (16 tbs)|
|All purpose flour/Unbleached flour||1 Cup (16 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Whipped cream||2 Tablespoon|
Heat oven to 350°.
Heat margarine in 10-inch ovenproof skillet or square pan, 9x9x2 inches, in oven until melted.
Sprinkle evenly with brown sugar.
Place dates on top so, when cake is cut, each serving will include a date; sprinkle with pecans.
Beat remaining ingredients except whipped cream in large bowl on low speed 30 seconds; scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour evenly over dates and pecans.
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Loosen edge of cake with knife.
Invert onto heatproof platter; leave skillet over cake a few minutes.
Serve warm with whipped cream.