Candy Corn Upside-Down Cake
- 1/3 cup (about 5 tablespoons) butter, plus 1/2 cup (1 stick) butter, softened and divided
- 2/3 cup (about 6 ounces) packed light brown sugar
- 1 1/2 cups candy corn
- 1 1/2 cups (7 1/2 ounces) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (about 7 ounces) granulated sugar
- 2 large eggs
- 3/4 cup milk (whole or 2 percent)
- This recipe is vegetarian
- Cooking & Baking
- All purpose flour (1 1/2 cups)
- Baking powder (1 teaspoon)
- Brown sugar, packed light (2/3 cup)
- Granulated sugar (1 cup)
- Salt (1/2 teaspoon)
- Dairy
- Butter (1/3 cup)
- Milk, whole or 2 percent (3/4 cup)
- Refrigerated
- Eggs, large (2)
- Desserts
- Candy corn (1 1/2 cups)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
49.5Rating
1-100
1-100
12Tweets
106Facebook
Shares
Shares
0StumbleUpon
Views
Views
25PinterestPins
Recipe Stats
Published October 15, 2012 (4 months ago).
45 people saved this recipe.
