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Date Pecan Upside Down Cake

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Ingredients
  Margarine/Butter 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Packed brown sugar 2⁄3 Cup (10.67 tbs)
  Pitted dates 12
  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
  Vanilla 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Whipped cream 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Date
Preparation Time: 
5 Minutes

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