Upside Down Georgia Pecan Cake

Ingredients:

For the cake

• 2 eggs
• 2 cups flour
• 1 cup brown sugar
• 1 cup milk
• 1 tsp vanilla essence
• 2 tbsp baking powder
• 2/3 cup butter, at room temperature
• 1/4 tsp salt

For the topping

• 1 cup shredded coconut
• 2/3 cup brown sugar
• 2 cups toasted pecans, chopped (you can use any other favorite nuts)
• 1/2 tsp salt
• 1 tsp vanilla essence
• 2 tsp ground cinnamon
• 6 tbsp butter

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C) and line a baking pan with aluminum foil, ensuring it aligns with the sides for easy removal. Spray the foil-lined pan with non-stick spray.
2. Spread the chopped pecans and shredded coconut evenly on the bottom of the prepared baking pan. Mix the remaining topping ingredients (brown sugar, salt, vanilla essence, cinnamon, and butter) and drizzle over the pecans and coconut.
3. In an electric mixer, cream together the butter and brown sugar for 3-4 minutes until creamy. Add the eggs one at a time, mixing well after each addition.
4. Gradually add the flour, milk, vanilla essence, baking powder, and salt to the creamed butter mixture, mixing until well combined. Fold the batter gently with a spatula until smooth.
5. Pour the batter into the prepared baking pan over the pecan-coconut topping.
6. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes at room temperature. Then, run a knife around the edges of the pan and carefully invert the cake onto a serving tray.
8. Let the cake cool completely before serving to your family and friends. Enjoy