Upside Down Pecan Pound Cake | How Tasty Channel
How to make soft and delicious Upside Down Pecan Pound Cake. Buttermilk vanilla pound cake with an irresistible caramel pecan topping.
If you're not a fan of Pecan Pie, this is the best alternative!
Perfect as Thanksgiving dessert!
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Pecan Pie Bars That Are Better Than Pecan Pie
Perfectly nutty and slightly gooey Pecan Pie Bars are a fast and fun twist on the classic Thanksgiving dessert. With 15 servings, this recipe feeds a crowd and comes together in no time--making it perfect for the holidays!
Recipe:
Ingredients
Crust
2 ⅓ cups all-purpose flour (291g)
½ cup light brown sugar (100g)
1 ½ teaspoons cornstarch
¾ teaspoon table salt
1 cup unsalted butter, very cold and cubed (226g)
2 Tablespoons heavy cream
Pecan Pie Bar Topping
¼ cup unsalted butter, melted and cooled (57g)
1 cup light brown sugar, firmly packed (200g) (I prefer to use a blend of light and dark brown sugar)
3 Tablespoons all-purpose flour
3 large eggs, room temperature preferred, lightly beaten
1 cup light corn syrup
1 ½ teaspoons vanilla extract
¾ teaspoons table salt
2 ½ cups chopped pecans (250g)
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Instructions
00:00 Introduction
Crust
00:24 Preheat oven to 350F (175C) and line a 9x13 baking pan with parchment paper or foil, using enough so that the excess hangs over the sides (you’re effectively making a sling that you’ll use to remove the bars after baking and cooling).
00:29 Combine flour, sugar, cornstarch, and salt in the basin of a food processor and briefly pulse until combined.
01:28 Scatter butter over the top of the mixture and pulse again until just combined and small butter pieces are still remaining.
02:23 Add heavy cream and pulse again until dough is still sandy/just beginning to cling together but will stick together if pressed between your thumb and forefinger (this is about 25-30 1-second pulses for me).
03:17 Pour crumbly mixture into prepared baking pan and use your hands or the back of a spoon to evenly flatten into the pan.
04:17 Transfer to 350F (175C) oven and bake until the crust is just beginning to turn light golden brown, about 25 minutes. While crust is baking, prepare your pecan pie bar topping.
Pecan Pie Bar Topping
04:26 Melt butter and set aside so it has some time to cool.
04:45 In a large bowl, combine brown sugar and flour and whisk until well-combined and lump free.
05:12 Add eggs, corn syrup, vanilla extract and salt and stir until completely combined and then drizzle in melted butter and stir to combine.
06:13 Stir in chopped pecans.
06:25 Once crust has finished baking, pour pecan pie filling over warm crust (use a spatula to evenly distribute the filling/nuts if needed). Return to oven and bake on 350F (175C) for 25-30 minutes or until the filling is set and the center does not jiggle when the pan is jostled.
07:12 Allow to cool for 4-6 hours or overnight before cutting and serving.
Notes
Preparing without a food processor
Note that while the crust for pecan pie bars can be prepared without a food processor (using a grater or pastry cutter or rubbing the butter into the mixture), it will be very, very difficult to work together. This is a dry dough that really benefits from the power of a food processor, so use yours if you have it!
Corn syrup
I prefer to use light corn syrup, dark corn syrup will work but I find it makes the bars richer in a way that I found to be overpowering. I do not know of a substitute that will work as well as corn syrup; maple syrup and honey tend to make the filling too loose/runny.
Pecans
I tried this recipe toasting the pecans first and without toasting the pecans and did not find a significant difference and the extra step to be unnecessary. However, you can feel free to toast the pecans first!
Storing
After cooling/cutting, store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
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Pecan Pie Layer Cake
This Pecan Pie Layer Cake is made with moist layers of brown sugar cinnamon cake, homemade pecan pie filling and cinnamon frosting! It tastes like eating pecan pie, except you’re eating a delicious cake! Recipe:
Vegan Lemon Pecan Pie
INGREDIENTS NOTE: It needs 5 additional minutes. 1 hr and 5 minutes
1 cup light brown sugar, packed
1/2 cup granulated sugar
6 Tbsp of Just Egg substituted 2 large eggs.
1/2 cup (1 stick) butter, melted
1 1/2 teaspoons vanilla extract
2 tablespoons milk.... (I omitted this as it didn't need it.) However, if you want to add it used coconut milk full fat.
1 tablespoon all-purpose flour
1 cup chopped pecans
1 9-inch deep-dish pie shell, unbaked, or homemade pastry (page 182)
1 cup pecan halves
PREPARATION
Preheat the oven to 325°F.
To make the filling, beat the sugars with the eggs in an electric mixer until creamy, about 5 minutes. Add the melted butter, vanilla, milk, flour, and chopped pecans. Pour the mixture into the shell. Arrange the pecan halves on top of the pie in a circular pattern.
Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm, with only a slight jiggle in the center. It will set more as it cools. Serve warm, topped with vanilla ice cream, or at room temperature with a dollop of whipped cream.
Keto Pecan Pie In 5 MINUTES | Low Carb, Sugar Free, & Gluten Free Pecan Pie
This low carb Keto Pecan Pie Recipe is such a quick and easy keto dessert recipe. It takes just 5 minutes to make, and the entire pie has just 5 net carbs. Plus, not only is this a sugar free pecan pie, it's a gluten free pie too.
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*I used my homemade version
The Easiest Pecan Pie Ever (2 Ways)
Homemade pecan pie is one of the easiest and most satisfying pie recipes of all time. But it doesn't have to stop at pie. Maybe we take a step further with pecan pie ice cream?
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