Recipe Archives->Cakes->Penuche Upsidedown 02

Penuche Upside Down Cake

2 tablespoons butter or margarine
1/3 cup firmly packed brown sugar
1/2 cup chopped pecans
2 tablespoons light cream

1/4 cup butter
1 cup flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup light cream
1 egg

Melt butter in an 8-inch square pan. Sprinkle the brown sugar and
pecans over the top.  Drizzle 2 tablespoons light cream over all,
set aside.

Combine 1/4 cup butter, flour, sugar, baking powder, salt, vailla,
cream and egg.  Blend at low speed until moistened; beat 2 minutes
at medium speed, scraping bowl occasionally. Pour batter over the
penuche topping, spreading to edges.  Bake at 350 degrees for 25
to 30 minutes or until the top springs back when touched lightly
in the center.  Cool 2 minutes: loosen edges and turn out onto
serving plate. Serve with whipped cream, if desired.

Note: Can add 2/3 cup flaked coconut to topping.

Printable version: penuche-upsidedown02.txt.