Upside Down Pecan Cake

From everyday food october 2005.

Preheat oven to 350.

Spread pecans in a single layer on a baking sheet.

Toast until crisp , about 7 minutes.

Let cool , then coarsely chop 1 / 2 cup pecans.

Set remaining aside.

Place 2 tablespoons butter in a 9-inch round cake pan.

Heat in the oven until melted , about 3 minutes.

Remove from oven.

Sprinkle 1 tablespoon sugar over butter.

Scatter chopped nuts over sugar.

Set aside.

In a food processor , process reserved pecans and flour until nuts are very finely ground.

Set aside.

Beat remaining 1 / 2 cup butter and cup sugar until light and fluffy.

Beat in eggs , one at a time , until combined.

In a small bowl , combine flour mixture , baking powder , and salt.

Fold into egg mixture.

Stir in zest.

Pour into prepared pan , smoothing top.

Bake until a toothpick inserted in center comes out with a few moist crumbs , 35 to 40 minutes.

Cool 10 minutes in pan.

Invert onto a rack to cool completely , bottom side up so the butter-pecan layer is on top.

pecan halves, unsalted butter, sugar, flour, eggs, baking powder, salt, orange zest