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.