Georgia Pecan Cake – Bring a taste of the South into your kitchen with this Upside-Down Georgia Pecan Cake. Rich, moist, and loaded with toasted pecans and shredded coconut, this cake is the epitome of comfort food. It’s a delightful treat that’s sure to impress!
My family fell in love with this Georgia Pecan Cake from the very first bite. One lazy Sunday afternoon, I decided to try something new and bake this cake. As the aroma of toasted pecans and coconut filled our home, everyone eagerly gathered in the kitchen. When we finally cut into the cake, the moist and flavorful layers were a hit. Now, it’s our go-to dessert for special occasions and cozy family gatherings.
Why this Georgia Pecan Cake ?
The Upside-Down Georgia Pecan Cake stands out for its heavenly flavor, ease of preparation, and versatility. Toasted pecans and coconut meld into a moist, flavorful cake, making it a perfect choice for any occasion. Here’s why it stands out:
- Heavenly Flavor: Toasted pecans and coconut meld into a moist cake.
- Simple to Make: Easy steps even for beginner bakers.
- Gluten-Free Option: Easily adaptable for dietary preferences.
- Perfect for Occasions: Ideal for celebrations and gatherings.
What You Need To Make This Recipe ?
- Topping:
- Pecans (240g / 2 cups, toasted and chopped): Adds crunch and rich flavor.
- Coconut (85g / 1 cup, freshly shredded): Adds texture and sweetness.
- Brown Sugar (133g / 2/3 cup): Adds caramel notes and moisture.
- Butter (90g / 6 tablespoons, melted): Adds richness and helps bind the topping.
- Ground Cinnamon (2 teaspoons): Adds warmth and spice.
- Vanilla Extract (2 teaspoons): Enhances the flavor.
- Salt (1/2 teaspoon): Balances the sweetness.
- Cake:
- All-Purpose Flour (240g / 2 cups): Forms the base of the cake.
- Brown Sugar (200g / 1 cup, packed): Adds sweetness and moisture.
- Milk (240ml / 1 cup): Adds moisture and helps bind the ingredients.
- Butter (150g / 2/3 cup, softened): Adds richness and a tender crumb.
- Eggs (2 large): Adds structure and moisture.
- Baking Powder (15g / 1 tablespoon): Helps the cake rise.
- Vanilla Extract (2 teaspoons): Enhances the flavor.
- Salt (1/4 teaspoon): Balances the sweetness.
How to Make Upside-Down Georgia Pecan Cake ?
- Preheat the oven to 350°F (175°C). Line a non-stick round mold with foil and spray with non-stick spray.
- Spread the pecans, brown sugar, coconut, cinnamon, salt, vanilla extract, and melted butter for the topping in the prepared pan.
- In a large mixing bowl, beat the softened butter and brown sugar until creamy. Add the eggs, vanilla extract, baking powder, and salt, mixing well. Gradually add half the flour, then the milk, and then the remaining flour, mixing well after each addition.
- Pour the batter over the pecan mixture in the pan.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then flip it onto a platter. Let it cool for an additional 15 minutes before serving.
Notes:
To make a gluten-free version, replace regular all-purpose flour with a gluten-free blend like Bob’s Red Mill or King Arthur. Ensure all other ingredients, including baking powder and vanilla extract, are gluten-free.
This Upside-Down Georgia Pecan Cake is the sweet southern delight you’ve been looking for. With its moist and flavorful taste, it’ll soon become a favorite in your household. Happy baking!
Frequently Asked Questions:
- Can I replace the pecans with another nut?
Yes, walnuts can be a great substitute for pecans in this recipe. - What can I serve with Georgia Pecan Cake?
A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with this cake. - How do I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. - Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. Store it in an airtight container and serve it the next day. - Can I use sweetened shredded coconut?
Yes, you can use sweetened shredded coconut, but you may want to reduce the amount of sugar in the recipe slightly to balance the sweetness.
Georgia Pecan Cake
Ingredients
Topping:
- Pecans 240g / 2 cups, toasted and chopped: Adds crunch and rich flavor.
- Coconut 85g / 1 cup, freshly shredded: Adds texture and sweetness.
- Brown Sugar 133g / 2/3 cup: Adds caramel notes and moisture.
- Butter 90g / 6 tablespoons, melted: Adds richness and helps bind the topping.
- Ground Cinnamon 2 teaspoons: Adds warmth and spice.
- Vanilla Extract 2 teaspoons: Enhances the flavor.
- Salt 1/2 teaspoon: Balances the sweetness.
Cake:
- All-Purpose Flour 240g / 2 cups: Forms the base of the cake.
- Brown Sugar 200g / 1 cup, packed: Adds sweetness and moisture.
- Milk 240ml / 1 cup: Adds moisture and helps bind the ingredients.
- Butter 150g / 2/3 cup, softened: Adds richness and a tender crumb.
- Eggs 2 large: Adds structure and moisture.
- Baking Powder 15g / 1 tablespoon: Helps the cake rise.
- Vanilla Extract 2 teaspoons: Enhances the flavor.
- Salt 1/4 teaspoon: Balances the sweetness.
Instructions
- Preheat the oven to 350°F (175°C). Line a non-stick round mold with foil and spray with non-stick spray.
- Spread the pecans, brown sugar, coconut, cinnamon, salt, vanilla extract, and melted butter for the topping in the prepared pan.
- In a large mixing bowl, beat the softened butter and brown sugar until creamy. Add the eggs, vanilla extract, baking powder, and salt, mixing well. Gradually add half the flour, then the milk, and then the remaining flour, mixing well after each addition.
- Pour the batter over the pecan mixture in the pan.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then flip it onto a platter. Let it cool for an additional 15 minutes before serving.
Notes
