Lower-Point Southern Upside-Down Pecan Cake Directions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a small bowl, combine the light brown sugar replacement and melted light butter. Spread this mixture evenly on the bottom of the prepared cake pan.
- Arrange the pecan halves in a single layer over the sugar mixture.
- In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened light butter and granulated sugar replacement together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the unsweetened almond milk. Begin and end with the dry ingredients, mixing just until combined.
- Spoon the batter over the pecans in the cake pan, spreading it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edge of the pan to loosen the cake, then invert it onto a serving plate. Let it cool slightly before serving.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Light brown sugar replacement: 8 points
- Light butter (melted): 4 points
- Pecans: 10 points
- Whole wheat flour: 6 points
- Baking powder: 0 points
- Baking soda: 0 points
- Salt: 0 points
- Light butter (softened): 4 points
- Granulated sugar replacement: 0 points
- Eggs: 0 points
- Vanilla extract: 0 points
- Unsweetened almond milk: 1 point
Total Points: 33 points for the entire recipe
Portions:
- 8 servings: 33 points / 8 servings = 4.1 points per serving
Nutritional Values:
Nutrition Facts (per serving): Calories: 250 Fat: 13g Carbohydrates: 30g Protein: 5g
I await your comments! Enjoy!
