Description
This classic Pecan Upside Down Cake boasts a rich, buttery pecan topping atop a moist vanilla-flavored cake. The combination of caramelized brown sugar and toasted pecans creates a delightful crunchy layer that contrasts perfectly with the tender crumb beneath. Perfect for dessert or a sweet snack, this cake brings a comforting, southern-inspired twist to any occasion.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 cup pecan halves
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick after baking.
- Prepare the Topping: Melt 1/2 cup unsalted butter in a small saucepan over medium heat. Stir in 1 cup packed brown sugar and cook it until the mixture becomes bubbly and smooth. Pour this caramelized mixture evenly into the bottom of the prepared cake pan. Then, arrange 1 cup pecan halves on top of the sugary butter layer, spreading them out evenly to create the signature upside down topping.
- Prepare the Cake Batter: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt to combine the dry ingredients. In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until the mixture is creamy and light. Add 2 large eggs one at a time, beating well after each addition to incorporate air for fluffiness. Stir in 1 teaspoon vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing which can make the cake dense.
- Assemble and Bake: Pour the prepared batter gently over the pecan topping in the cake pan and smooth the surface with a spatula. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked. Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate so the pecan topping is now on top, revealing a beautiful caramelized finish ready to serve.
Notes
- Use unsalted butter to control the saltiness of the dessert precisely.
- Make sure to grease and flour the pan well to ensure the cake releases smoothly after baking.
- Allow the cake to cool slightly before inverting to prevent the topping from sticking and breaking.
- For extra flavor, try toasting the pecans lightly before arranging them on the caramel topping.
- This cake is best served at room temperature and can be paired with whipped cream or vanilla ice cream for an indulgent treat.
