The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

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Bloody Mary Recipes

Whip up an amazing Bloody Mary recipe from our wide selection of beverages featuring variations made with vodka, tequila, and even beer. Plus, we throw in ideas for unique drink garnishes, along with our best tips for hosting a cocktail party. Cheers!

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All-Time Favorite Christmas Cookies

It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!

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60-Minute (and Under) Dinner Rolls

One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!

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Snowman Jars You Can Make in Bulk for Christmas Gifting

Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.

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Sticky Pecan Upside-Down Baby Cakes

This delicious baby cake recipe combines honey, orange peel, pecans, and sour cream for a tasty dessert.

4.5 by 31 people
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  • Makes: 12 servings
  • Prep: 20 mins
  • Bake: 25 mins to 30 mins 350°F
  • Cool: 5 mins

Sticky Pecan Upside-Down Baby Cakes



  1. Preheat oven to 350 degrees F. Lightly coat twelve 3-1/2-inch (jumbo) muffin cups with nonstick spray for baking; set aside.
  2. In a medium saucepan, combine brown sugar, butter, and honey. Cook and stir over medium heat about 2 minutes or until smooth. Remove from heat. Stir in pecans and the finely shredded orange peel; set aside.
  3. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
  4. In a large bowl, combine eggs and granulated sugar. Beat with an electric mixer on medium to high speed about 3 minutes or until mixture is thick and lemon-colored. Add oil, sour cream, and vanilla; beat until combined. Gradually add flour mixture, beating on low speed until smooth.
  5. Place 2 tablespoons of the pecan mixture in the bottom of each muffin cup. Spoon a heaping 1/3 cup of the batter into each cup. Place muffin pans on a foil-lined large baking sheet.
  6. Bake for 25 to 30 minutes or until a toothpick inserted into the centers comes out clean. Cool in muffin pans on wire racks for 5 minutes. Using a sharp knife or narrow metal spatula, loosen edges of cakes from sides of muffin cups. Invert cakes onto wire racks. Spoon any pecan mixture remaining in the muffin cups onto cakes. Serve warm or cool. If desired, garnish with orange peel curls. Makes 12 cakes.

From the Test Kitchen

Store cooled cakes in a tightly covered container at room temperature for up to 2 days. To reheat: Place cakes on a foil-lined baking sheet. Cover loosely with foil. Bake in a 350 degrees F oven for 15 to 18 minutes or until warm.



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