Author Notes
A fun twist on the old-fashioned Pineapple Upside Down Cake, this cake works well as a coffee cake or as a dessert. It's also about as easy as it gets when it comes to cake! The batter is similar to making pancakes--no creaming of butter and sugar required, or mixing dry and wet ingredients in separate bowls. Also, no frosting needed! The soft, spongy cake is a delightful contrast to the brown sugar-pecan-coconut crust that will form on top. Enjoy! —Allegra W
Ingredients
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1/2 cup
butter
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1/2 cup
packed brown sugar
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1 cup
flaked coconut
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1/3 cup
chopped pecans
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1 1/2 cups
all-purpose flour
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3 teaspoons
baking powder
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1 teaspoon
Penzeys Baking Spice blend (or your own mix of cinnamon, cassia, mace, and/or allspice)
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1/2 cup
white sugar
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1/2 cup
milk
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2 tablespoons
vegetable oil
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1 teaspoon
vanilla extract
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1
egg
Directions
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Preheat the oven to 350 degrees.
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Place the butter in a 9” baking pan and melt in the preheating oven.
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Once butter is melted, sprinkle brown sugar evenly into butter, followed by ¼ C of the coconut and the pecans.
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Meanwhile, in a large mixing bowl whisk together the flour, baking powder, and spice blend.
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Add the remaining ingredients and a ½ C more of the coconut, beating until smooth (use a hand mixer to speed up the process).
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Pour batter into pan and spread to the edges, taking care to keep the toppings at the bottom of the pan.
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Return to the oven and make 30-35 minutes until a toothpick inserted in the center of the cake comes out clean.
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Run a knife around the edge of the pan to loosen the cake, then cover the pan with a plate and flip over to remove the cake.
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Sprinkle the remaining ¼ C of coconut over the top.
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Let stand 10 minutes before serving.
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