Upside-Down Cinnamon-Pecan Coffee Cake
ACTIVE: 30 minutes TOTAL: 1 hour 30 minutes
Layering the ingredients in this coffee cake recipe right into the pan lets you skip
the steps of making the batter and the nut topping separately. To make this one-bowl
dessert so it can be served like "pull-apart" rolls, dollop 16 equal portions of batter over
the nuts. If you don't want to fuss with that, dollop the batter on top however you like.
2 cups toasted pecans, coarsely chopped
2/3 cup packed light brown sugar
2 teaspoons ground cinnamon
Pinch of salt plus 1/2 teaspoon, divided
2 teaspoons vanilla extract
12 tablespoons (11/2 sticks) cold unsalted butter, cut into small pieces, divided
23/4 cups white whole-wheat flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
13/4 cups buttermilk
1. Preheat oven to 350°F. Line a 9-by-13-inch baking pan with foil, letting it overhang the
sides; coat with cooking spray.
2. Spread pecans and brown sugar in the prepared pan; sprinkle with cinnamon and a pinch of
salt, then drizzle with vanilla. Evenly distribute 5 tablespoons of the butter pieces over the nut
3. Whisk flour, granulated sugar, baking powder, baking soda and the remaining 1/2 teaspoon
salt in a large bowl. Work the remaining 7 tablespoons butter into the flour mixture using a
pastry blender, two knives or your fingertips until it’s pea-sized. Make a well in the center of
the mixture. Pour in buttermilk and stir just until combined. Cover the nut mixture with dollops of dough (about 1 heaping tablespoon each); it’s OK if there are a few uncovered spots.
4. Bake the coffee cake until bubbling around the edges and barely starting to brown on top,
about 35 minutes. Invert a serving platter or cutting board on top of the hot cake; holding
both, carefully turn them over and remove the baking pan. Spoon any stray topping back onto
the cake. Let cool for 20 minutes. Serve warm.
SERVES 16: One 2-by-3-inch piece each
Calories 288, Fat 18g (sat 6g, mono 7g), Cholesterol 24mg, Carbs 30g, Total sugars 13g
(added 11g), Protein 5g, Fiber 3g, Sodium 248mg, Potassium 136mg.