Sticky Pecan Upside Down Cake
Sticky pecan pie gets an olive-oil-upside-down upgrade.
by Rose Wilde
285g pecans, roughly chopped
100g brown sugar
120g butter
70g honey
3g and 5g salt
100g barley whole grain flour
100g all purpose flour
200g white sugar
6g baking soda
3g baking powder
130g Drizzle
200g Greek yogurt or labneh*
2 eggs
5g vanilla bean paste
*Use the thickest plain yogurt you can find! Barley is a delicious and delicate whole grain packed with nutrition that highlights vanilla stunningly. It deserves a place in your pantry.
Instructions
Active Time: 20 min
Full Time: 45 min
Heat oven to 350 F. Prep an 10 inch round or square pan with parchment paper and baking spray. Set aside.
In a sauce pot combine, brown sugar, butter, honey, salt and pecans. Stir over medium heat till butter melts and sugar is dissolved about 2-3 minutes.
Turn off heat. Pour into the bottom of the cake pan and use an offset spatula to spread evenly.
In a medium bowl, use a whisk to combine barley flour, all purpose flour, sugar, salt, baking soda, and baking powder.
Add in your Drizzle, yogurt, eggs, and vanilla bean paste. Use whisk to combine until it’s a nice smooth batter, and pour into the cake pan.
Bake for 30-35 minutes till golden brown on the edges and baked through the center.
Cool 5 minutes, then use an offset spatula to clear sides of cake and turn out onto a platter to cool completely.
Serve at room temperature or rewarmed slightly in the oven. Best enjoyed with a side of whipped cream or vanilla gelato.
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