Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Quick Coconut-Pecan Upside-Down Cake
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup butter, softened
1/2 cup dark brown sugar
1/2 cup shredded coconut
2/3 cup chopped pecans
1/2 cup semisweet chocolate chips
2 tablespoons milk
1 cup flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup water
1 egg
directions
Heat oven to 350 degrees F.
Melt half of the butter in a small saucepan. Remove from the heat, then stir in the brown sugar, coconut, pecans, chocolate chips and milk, and blend well.
Spread the mixture evenly in the bottom of a 9" round cake pan; set aside. Stir together flour, sugar, baking powder and salt in a mixing bowl.
Add the remaining butter, the vanilla, water and egg, and beat until batter is thoroughly blended and perfectly smooth.
Pour over the coconut/pecan mixture, and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let cool in the pan for about 5 minutes, then turn out onto a serving plate, coconut mixture on top. If any of the topping sticks to the pan, scoop it out, and spread it on the cake.
Serve warm or cold with vanilla ice cream, if you wish.
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nutrition data
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