Pecan Upside-Down Baby Cakes

Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup packed brown sugar
• 1/2 cup butter
• 1/3 cup butter
• 1/3 cup honey
• 1 1/2 cups coarsely chopped pecans
• 3 eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 8-ounce carton dairy sour cream
• 2 teaspoons vanilla

Preheat oven to 350 degrees F. Lightly grease 24 muffin cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

In a medium saucepan combine brown sugar, butter, and honey. Cook and stir over medium heat about 2 minutes or until smooth; remove from heat. Stir in pecans; set aside.

In a large mixing bowl combine eggs and granulated sugar. Beat with an electric mixer on medium to high speed about 3 minutes or until mixture is thick and lemon color. Add oil, sour cream, and vanilla, beat until combined. Gradually add the flour mixture, beating on low speed until smooth. Place 1-2 tablespoons of the pecan mixture in the bottom of each prepared muffin cup. Spoon the batter into each cup.

Place the muffin pans on a foil-lined baking sheet. Bake for 20-25 minutes. Cool in pans for 5 minutes. Using a sharp knife or thin spatula, loosen cakes from sides of muffin cups. Invert onto wire rack. Spoon any pecan mixture remaining in the muffin cups onto the cakes. Serve warm or cool.
*Also taste delicious without the pecan topping and adding chocolate chips before baking.
*This recipe can be found in Better Homes and Gardens New CookBook 15th Edition









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