3-Nut Upside-Down Cake
From kitchenwitchcooks 15 years agoIngredients
- 3-nut Upside-Down cake shopping list
- * 1/4 cup butter shopping list
- * 1/4 cup packed dark brown sugar shopping list
- * 2/3 cup light-colored corn syrup shopping list
- * 1/4 cup whipping cream shopping list
- * 1/2 cup chopped pecans shopping list
- * 1/2 cup chopped walnuts shopping list
- * 1/2 cup chopped macadamia nuts shopping list
- * 1-1/3 cups all-purpose flour shopping list
- * 1/3 cup unsweetened cocoa powder shopping list
- * 1 teaspoon baking powder shopping list
- * 1/2 teaspoon baking soda shopping list
- * 1/3 cup butter, softened shopping list
- * 1 cup granulated sugar shopping list
- * 2 eggs shopping list
- * 1 teaspoon vanilla shopping list
- * 2/3 cup milk shopping list
- 1. Preheat oven to 350 degree F. Line a 9x9x2-inch baking pan with foil; grease foil. In a small saucepan melt 1/4 cup butter over medium heat. Stir in brown sugar. Cook and stir until sugar is dissolved. Stir in corn syrup and cream. Bring just to boiling. Stir in nuts. Spread in pan. shopping list
- 2. Combine flour, cocoa powder, baking powder, baking soda, and 1/2 teaspoon salt; set aside. In a large mixing bowl beat 1/3 cup butter with electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating on medium speed until well combined, scraping sides of bowl. Add eggs, 1 at a time, beating after each (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Pour into pan, being careful not to disturb nuts. Bake for 45 to 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Carefully peel off foil. Place nut side up on plate. Serve at room temperature. Makes 9 servings. shopping list
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