Delicious Pecan Upside Down Cake Recipe
Pecan Upside Down Cake is a decadent dessert that features a buttery, caramelized pecan topping that is simply irresistible. The cake is moist, light, and fluffy, creating the perfect contrast to the sweet, crunchy topping. This easy-to-make cake is an elegant and delicious choice for any occasion, from family gatherings to holiday celebrations.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Topping:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar (light or dark)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, roughly chopped
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Prepare the Topping:
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, and vanilla extract. Stir to combine and bring to a simmer. Cook for 2–3 minutes, until the sugar has dissolved and the mixture is smooth and bubbly.
- Pour the caramel mixture into the bottom of a greased 9-inch round cake pan.
- Sprinkle the chopped pecans evenly over the caramel.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Assemble the Cake:
- Carefully spoon the cake batter over the pecans in the prepared pan. Smooth the top with a spatula to ensure it is even.
- Bake the Cake:
- Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The edges of the cake should be golden brown, and the cake should spring back when lightly touched.
- Invert the Cake:
- Let the cake cool in the pan for 5 minutes. Then, run a knife around the edges to loosen it from the pan. Place a serving plate over the cake pan and carefully flip the pan to invert the cake. Gently lift the pan off, allowing the pecan topping to fall over the cake.
- Serve and Enjoy:
- Allow the cake to cool slightly before slicing and serving. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Notes
- If you prefer a more caramelized topping, you can bake the pecans with the caramel mixture for an additional 5 minutes before adding the cake batter.
- This cake can be made a day ahead and stored at room temperature. The caramel topping will remain gooey and delicious.
- For an extra touch of flavor, add a pinch of cinnamon or nutmeg to the cake batter.
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