Description
Pecan Upside Down Cake is a decadent, moist cake with a rich, caramelized topping made of toasted pecans and brown sugar. Once flipped, the cake reveals a beautifully golden, nutty topping that is perfect for any occasion. This cake is a wonderful balance of sweetness and nuttiness, making it an irresistible dessert.
Ingredients
Scale
For the Topping:
- 1/2 cup unsalted butter
- 3/4 cup packed brown sugar (light or dark)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or buttermilk
- 1/2 cup chopped pecans (optional, for added texture)
Instructions
- Prepare the Topping:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until it dissolves.
- Add the heavy cream and vanilla extract, stirring to combine. Let the mixture simmer for 2-3 minutes, or until slightly thickened.
- Remove from heat and stir in the pecan halves. Set aside to cool slightly.
- Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients in three parts, alternating with the sour cream or buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Assemble the Cake:
- Pour the pecan topping into the prepared cake pan, spreading it evenly across the bottom.
- Pour the cake batter on top of the pecan mixture and spread it evenly with a spatula.
- Bake the Cake:
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 5 minutes, then carefully run a knife around the edges to loosen it.
- Flip and Serve:
- Place a serving plate or cake stand over the top of the cake pan. Invert the cake onto the plate, gently lifting the pan off.
- Let the cake cool for a few more minutes before slicing and serving.
- Serve and Enjoy:
- Serve the Pecan Upside Down Cake warm or at room temperature, perhaps with a scoop of vanilla ice cream or whipped cream for added indulgence.
Notes
- You can substitute walnuts or almonds for the pecans if desired.
- For extra richness, add a tablespoon of bourbon or rum to the topping mixture.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American