How to turn your frown, upside down!

     Since my Lemon Pound Cake was such a hit, I decided that I would go to Martha Stewart for another dessert recipe.  I wanted to try something that I had never made before, or even had heard of for that matter.  I searched through the cakes, and I tried to look for something that I knew Mr. Bloom would enjoy.  I think there were about 44 cakes or so on the list, but this particular cake caught my eye.  Mr. Bloom loves pecans.  So, why not try an Upside-Down Pecan Cake??  This sounded simply amazing and looked like an easy enough recipe..So, I went for it! 

THE INGREDIENTS 

THE DIRECTIONS

• Preheat the oven to 350 degrees.  Spread pecans in a single layer on a baking sheet and toast them for about 7 minutes, until they are crisp.  Let them cool. 

• Then, coarsely chop 1/2 cup of the pecans, set the remaining pecans that you didn't chop to the side.  I used my mini food chopper.  This worked like a charm.  If you don't have one, I read that you can use a blender or just a knife.

• Put 2 tablespoons of butter in a 9-inch round cake pan.  I only had an 8-inch pan, and I found this website that has a baking pan conversion chart.  So, I found out my 8 inch pan was comparable to the 9-inch pan.  I google just about everything! Heat the butter in the oven until it's melted, which should take about 3 minutes.  Remove it from the oven and sprinkle 1 tablespoon of sugar over the butter.  Scatter the chopped nuts over the sugar and set it aside.  

• In a food processor, process reserved pecans and flour until nuts are very finely ground.  

• Beat eggs and remaining 1/2 cup butter and remaining sugar until light and fluffy.  

• Beat in eggs, one at a time, until combined

• In a small bowl, combine flour mixture, baking powder, and salt.  

• Fold into the egg mixture.  You do not want to stir it in! Take your spatula, or whatever tool you are using and "sweep" under your mixture and "fold" it over the top.  You want to repeat this, until the flour mixture is mixed well.  If you are the type who needs to see this being done, then I found this video for you. 

• Stir in ZEST!  

• Pour into the pan you prepared earlier, smoothing the top.. I took my spatula and turned the pan with my other hand, going in a spiral motion to make it smooth.

It should look like this! 

• Bake until a toothpick (a fork, for me) inserted in center comes out with a few moist crumbs, 35 to 40 minutes.  Cool for 10 minutes in the pan.

• Invert onto a cooling rack to cool completely, bottom side up so the butter-pecan layer is on top.

Mr. Bloom got to it before I could even take a picture of it!

     This was one of the easiest things I have made on my cooking journey.  This was also the best smelling cake I have ever made.  No joke, the pecan flour was the most amazing smell ever.  The orange zest was divine.  It really was a perfect touch to the cake.  We left the house for a bit, and when we came back the house smelled of orange and pecans.. Mr. Bloom and I both agreed that Yankee Candle or anyone for that matter should jump right on that scent if they haven't already.  If you know of one, then PLEASE let me know! The one complaint Mr. Bloom did have, was that the cake was too small! He couldn't get enough of it!  Next time, he wanted me to make two and cover it with cream cheese frosting.. I haven't decided if that is the best icing to go on this cake.  BUT I will be making it again.. Without a doubt.  Though it was easy, I did have a few take aways...

Things I Learned

1. To not forget to take the eggs out of the refrigerator (The process took a little longer, because I forgot to do this.  Just leave them out, no wrapping them in a towel and placing them by the window to heat faster..Not that I did that or anything! ;) Yes. It was silly.)

2. To make sure that the butter is room temperature or a little melted, if it is not soft enough, the sugar/butter mixture will not get fluffy

3. That zesting works a lot better if you don't lift the orange off of the zester, continuously run it back and forth. I find it will zest better.

4. To invest in toothpicks.. Though I was technically poking the bottom of my cake with a fork and no one was going to see them, I would prefer 1 small hole that a toothpick would leave, as opposed to all the holes a fork leaves.

With that, Enjoy!

(See the full directions HERE!)