Monday, November 23, 2009
pecan cake
It was a rainy, cold gray day today. Perfect for inventing cake. Loosely based on a pineapple upside down cake recipe, but with a sprinkle of cornmeal and some Trader Joe's sweet & spicy pecans where the pineapple and cherries should be.
I also used regular flour (what is cake flour, anyway?) and increased the flour to two cups (I used a flour, almond meal, and oats blend). I also increased the milk to one cup and melted the butter. For some odd reason, I used two teaspoons of baking powder. I used brown sugar instead of white. And added ginger and cinnamon.
Some of the pecans stuck to the pan when I turned it over, so I scooped them out and put them in the center.
Yum.
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2 comments:
Sounds like my cooking MO, lots of improv.
best looking cake ever
gimme some!
:)
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