Description
This Pecan Upside Down Cake is a delightful combination of soft, moist cake and a decadent, caramelized pecan topping. The cake is flipped upside down after baking to reveal the golden, crunchy pecan topping that perfectly complements the soft cake beneath. It’s a perfect dessert for holidays, special occasions, or any time you want to impress your guests with a sweet and nutty treat.
Ingredients
Scale
For the Topping:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 1/2 cups pecan halves
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
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Preheat Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper. Set aside.
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Make the Topping:
- In a saucepan, melt 1/2 cup of butter over medium heat. Stir in the brown sugar and heavy cream. Cook while stirring until the mixture is smooth and begins to bubble, about 3-4 minutes.
- Remove from heat and pour the mixture into the prepared cake pan. Evenly spread the pecan halves on top of the caramel sauce.
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Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
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Bake the Cake:
- Pour the cake batter over the pecan topping in the pan. Smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Invert the Cake:
- Let the cake cool in the pan for about 5-10 minutes. Then, run a knife around the edges of the pan to loosen the cake. Place a serving plate over the top of the pan and carefully flip the cake onto the plate. Remove the pan and peel off the parchment paper.
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Serve:
- Allow the cake to cool completely before serving. Slice and enjoy the sweet, nutty goodness of the pecan topping with the soft cake.
Notes
- Be sure to let the cake cool for a few minutes in the pan before flipping to ensure the caramel topping doesn’t run.
- You can substitute the buttermilk with regular milk, but the texture will be slightly different.
- If you prefer a more intense pecan flavor, toast the pecans in a dry skillet over medium heat before adding them to the cake.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Pecan Upside Down Cake, Caramelized Pecan Cake, Nutty Dessert, Upside Down Cake Recipe, Moist Cake Recipe