Autumnal flavours at their best, we were inspired by fig and olive platter and her delicious Pecan upside down cake and added our very own house blend, pumpkin spice, honestly this simple cake is a bit of a showstopper and is fantastic for any occasion. It would make for a delightful dessert at any dinner party.
Shopping List:
Pecan Topping
- 1 cup roughly chopped pecans
- 1/4 cup honey
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 tsp pumpkin spice
- pinch of salt
Cake
- 1/2 cup plus 2 tbsps greek yogurt
- 1/2 cup Sunflower Oil
- 1/4 cup milk
- 2 large eggs
- 1&1/2 cups Plain Flour
- 1&1/2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract or paste
- pinch of salt
- 1/4 tsp pumpkin spice
- 3/4 cup Caster Sugar
Method:
INSTRUCTIONS
- Preheat Oven 180 degrees Celsius
- Grease a 9 inch pan and line with greaseproof paper
- Roughly chop your pecan nuts, melt the butter in a pan on a medium heat, add in the honey, brown sugar, pumpkin spice, salt allowing the sugar to gently dissolve, as soon as the sugar has dissolved turn off the heat and mix in the pecans.
- Pour the mixture into your prepared 9 inch pan and set aside.
- In a large bowl, beat the eggs, sugar and vanilla for a minute of so, then add in the oil, mix again, finally add in the greek yoghurt and give it a good mix.
- Sift in the dry ingredients ( all-purpose flour, baking powder, baking soda). Mix until the batter is smooth and lump free, Careful no to over mix.
- Pour the batter over the pecans and spread the batter evenly. Place the cake on the middle rack and bake for 35-38 minutes or until a toothpick inserted comes out clean.
- Gently run a butter knife along the edges of the cake. Allow the cake to cool for 10 minutes the flip the cake over, now your pecan upside down is ready, so there you have it just as promised, simple, easy but truly delightful.
Serve with a good quality vanilla ice-cream, don’t forget to tag us in your photos.