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Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat gently before serving to restore moistness.
Variations:
Substitute walnuts or almonds for pecans.
Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
Use maple syrup instead of brown sugar in the topping for a different caramel flavor.
FAQ:
Q: Can I make this cake gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Q: How do I prevent the cake from sticking when flipping?
A: Ensure the cake pan is well greased and let the cake cool slightly before inverting. Run a knife around the edges if needed.
Q: Can I prepare this cake in advance?
A: Absolutely, bake and cool completely, then cover and store. It’s delicious served the next day.
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