Blueberry Pecan Upside Down Skillet Cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 147.4
- Total Fat: 6.8 g
- Cholesterol: 89.8 mg
- Sodium: 77.8 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 0.8 g
- Protein: 3.8 g
View full nutritional breakdown of Blueberry Pecan Upside Down Skillet Cake calories by ingredient
Submitted by: DAYLEJANISSE
Introduction
Next time I do this cake, I will use 1/2 cup sugar Next time I do this cake, I will use 1/2 cup sugarNumber of Servings: 24
Ingredients
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1.5 cups cake flour
1/4 cup packed brown sugar
3 Tbsp butter
1 cup pecan halves
1 cup granulated sugar
2 eggs
2 tsp baking powder
1 tsp vanilla extract
1 cup blueberries
Directions
Preheat oven to 350
In 9 or 10" heavy skillet add the butter and brown sugar. Heat until melted and mixed well. Add blueberries
Sift flour and baking powder into small bowl.
Separate eggs, putting whites into the largest bowl.
Beat egg whites until stiff
Fold in sugar a tTbsp at a time
Fold in beaten egg yolks
Fold in flour, 1/4 cup at a time
Pour over mixture in skillet
Bake at 350 for 30 minutes
Turn cake onto a plate. Let skillet sit for a few minutes to allow the topping to be removed from the pan.
Number of Servings: 24
Recipe submitted by SparkPeople user DAYLEJANISSE.
In 9 or 10" heavy skillet add the butter and brown sugar. Heat until melted and mixed well. Add blueberries
Sift flour and baking powder into small bowl.
Separate eggs, putting whites into the largest bowl.
Beat egg whites until stiff
Fold in sugar a tTbsp at a time
Fold in beaten egg yolks
Fold in flour, 1/4 cup at a time
Pour over mixture in skillet
Bake at 350 for 30 minutes
Turn cake onto a plate. Let skillet sit for a few minutes to allow the topping to be removed from the pan.
Number of Servings: 24
Recipe submitted by SparkPeople user DAYLEJANISSE.
