3-Nut Upside-Down Cake

3-Nut Upside-Down Cake

This looked great, everyone was excited about it but it wasn’t all that great.  The cake was good but the nut topping actually hurt your teeth when you ate it, perhaps I cooked it too long and it was crunchier than it was supposed to be, I’m not sure but most of it ended up in the trash, bummer.  I have to say that that doesn’t happen very much around here so everyone was disappointed.  It’s a Better Homes and Garden recipe, I’m sure their cake was perfect!  If you try it and it turns out wonderful, please let me know how you did it.

1/4 cup butter

1/4 cup packed brown sugar

2/3 cup light colored corn syrup

1/4 cup whipping cream (substituted evaporated milk)

1/2 cup chopped pecans

1/2 cup chopped walnuts

1/2 cup chopped macadamia nuts (substituted almonds)

1 1/3 cups flour

1/3 cup unsweetened cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

2/3 cup milk

1  Preheat oven to 350.  Line 9 x 9 x 2″ pan with foil and grease foil.  Melt 1/4 cup butter, stir in brown sugar and cook until sugar is dissolved.  Stir in corn syrup and cream and bring to just boiling (here’s where I may have gone wrong and cooked too long or too high).  Stir in nuts and spread in pan.

2  Combine flour, cocoa, baking powder, baking soda and 1/2 teaspoon salt.  Beat 1/3 cup butter for 30 seconds, gradually add sugar until well combined, then add eggs 1 at a time beating after each.  Beat in vanilla.  Alternately add flour mixture and milk to butter mixture, beating after each addition just until combined.  Pour into pan, being careful not to disturb nuts.  Bake 45 – 50 minutes or until toothpick inserted in center comes out clean.  Cool in pan 10 minutes then remove from pan and carefully peel off foil and place nut side up on plate.

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