Here’s a sweet and satisfying upside-down cake made with the fruit of the pecan tree, which just happens to be Texas’ state tree. This cake is made like a pineapple upside-down cake, using a 9-inch cake pan instead of a cast-iron skillet. If you go to the trouble of making the bourbon whipped cream topping, you’ll find it’s divine.
3 tablespoons unsalted butter
3/4 cup firmly packed light brown sugar
1-1/2 teaspoons ground cinnamon, divided
1/4 cup honey
1 tablespoon boiling water
1 cup (a little over is okay) whole toasted pecan halves
1 cup minus 1 teaspoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs at room temperature
3/4 cup granulated sugar
1/2 cup whole milk
Zest of 1 small lemon
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 teaspoons bourbon whiskey
Bourbon Whipped Cream, if desired (recipe follows)
Position a rack in the center of the oven, and preheat oven to 350°F. Butter a 9-inch round cake pan.
Over medium heat, melt the butter in a heavy-bottomed saucepan. When butter is melted, stir in the brown sugar and 1 teaspoon of the cinnamon, the honey and boiling water, mixing well. Bring it to a simmer and cook for exactly 2 minutes – no more. Turn off the heat. This makes a thin sugar syrup.
Pour the syrup into the prepared cake pan. Carefully place the pecan halves (remember, the syrup is hot) flat side up in concentric circles, starting on the outer edge and working towards the middle. Completely cover the bottom of the pan.
Whisk together the flour, the remaining 1/2 teaspoon of cinnamon, the nutmeg, baking powder and salt. Set aside.
Separate the eggs (crack egg open, and carefully transfer the yolk from one half to the other, letting the egg white drain into a separate glass bowl). Put the yolks into a good-sized mixing bowl and beat well. Then gradually beat in the sugar until yolks are lemon colored and light. In turns, add the reserved flour mixture, then the milk, mixing well between additions. Fold in the lemon zest, 1 tablespoon lemon juice, vanilla extract and bourbon.
With an electric mixer, beat the egg whites until they hold soft peaks. Gently fold a half of the beaten egg whites into the cake batter and then fold in the remainder. Pour the batter evenly over the sugar syrup and pecans in the cake pan.
Bake until a toothpick or cake tester inserted into the center comes out clean, approximately 30 to 35 minutes, depending on your oven.
Let the cake cool in the pan on a rack for 10 minutes, then run a knife around the edge to loosen it. Lay a flat cake plate over it, then invert the pan onto the serving plate. Serve warm or at room temperature with Bourbon Whipped Cream. Makes one 9-inch, single layer cake.
Makes 8 servings.