Upside Down Caramel Coffee Cake

Preheat your oven to 350F.

In a medium saucepan, combine butter and brown sugar over medium heat until butter has melted. Allow mixture to come to a boil, then whisk constantly for about a minute, until completely smooth and combined. Immediately pour into a buttered 9 or 10 inch baking dish with deep sides…round or square is fine. Set aside.

* Optional – try sprinkling some chopped toasted pecans on top of the caramel. I’ve never tried it, because everyone in my family hates nuts except me, but I think it would be DELICIOUS!

In a mixing bowl, stir together the baking mix and the sugar with a fork to blend. Add the sour cream and the eggs, and beat with an electric mixer for 3-4 minutes, until light and smooth. Blend in vanilla.

Carefully pour the mixture into the pan, making sure to pour batter evenly over the prepared caramel.

Bake for 35 minutes, until light golden brown on top. Your house will smell amazing right about now, by the way. Allow to cool for perhaps 5 minutes, then invert onto a serving plate. The caramel sauce will drip down the sides of the cake. Using a spoon, collect any extra and pour it back on top of the cake.

Cool for another 20 or 30 minutes, then serve.