Pecan Crunch Upside Down Cake

• 12 cup chopped pecans
• 13 cup butter, melted
• 12 cup sugar
• 13 cup fine dry breadcrumb
• 1 teaspoon salt
• 23 cup butter
• 1 14 cups sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups sifted cake flour
• 2 teaspoons baking powder
• 34 teaspoon salt
• 12 cup milk

1. thoroughly butter bottom and sides of a fluted 1 quart tube pan or an 8" square pan.set aside.
2. mix pecans, melted butter, sugar, crumbs and salt.press this mixture on bottom and 1" up sides of pan.set aside.
3. cream butter and sugar.add eggs and beat until light and fluffy --
4. blend in vanilla.add sifted dry ingredients alternately with milk, starting and ending with dry ingredients.
5. pour batter into pan.
6. bake at 350* -- 60-65 minutes.
7. cool 15 minutes, remove from pan.cool completely with crumb side up.pour vanilla glaze over crunch top.
8. VANILLA GLAZE:.
9. 1/2 cup sifted powdered sugar.
10. 2 tbls milk.
11. 1/2 tsp vanilla.
12. Beat ingredients together until smooth.
13. pour over top of crunch cake.

pecans, butter, sugar, breadcrumb, salt, butter, sugar, eggs, vanilla, cake flour, baking powder, salt, milk

Taken from www.food.com/recipe/pecan-crunch-upside-down-cake-132803 (may not work)