Pecan Upside Down Cake Recipe

Introduction

Pecan Upside Down Cake is a delightful twist on a classic dessert, combining a buttery pecan topping with a moist, tender cake. With its rich caramelized nuts and tender crumb, this cake is perfect for a cozy gathering or a special treat anytime.

Ingredients

• 1/2 cup Unsalted butter
• 1 cup Brown sugar
• 1 cup Pecans, chopped
• 1 cup Granulated sugar
• 1 1/2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 3 Eggs
• 1 teaspoon Vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a round cake pan thoroughly.
2. Step 2: In a saucepan, melt the butter with the brown sugar over medium heat until the mixture bubbles. Stir in the chopped pecans and remove from heat.
3. Step 3: In a mixing bowl, cream the softened butter with the granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. Step 4: In a separate bowl, whisk the all-purpose flour, baking powder, and salt together. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overmixing.
5. Step 5: Pour the pecan and brown sugar mixture evenly into the prepared pan. Carefully spread the cake batter over the pecan layer and smooth the top.
6. Step 6: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before flipping it onto a serving plate to reveal the glossy pecan topping.

Tips & Variations

• For an extra touch, sprinkle a pinch of cinnamon into the pecan topping mixture before baking to add warm spice notes.
• Use a non-stick pan or line your cake pan with parchment paper to make flipping the cake easier.
• Swap pecans for walnuts or almonds if preferred for a different nutty flavor.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm individual slices in the microwave for 15-20 seconds to restore softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check that your baking powder is gluten-free as well.

How do I prevent the pecan topping from sticking to the pan?

Grease the pan thoroughly with butter and consider dusting it lightly with flour or lining the bottom with parchment paper. Letting the cake cool for a few minutes before flipping also helps the topping release more easily.

Pecan Upside Down Cake Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

This classic Pecan Upside Down Cake features a rich buttery pecan topping caramelized with brown sugar, layered beneath a moist and fluffy vanilla-infused cake. Perfectly baked to golden perfection, this dessert combines the satisfying crunch of toasted pecans with a tender crumb cake, making it a delightful treat for any occasion.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Topping

• 1/2 cup Unsalted butter
• 1 cup Brown sugar
• 1 cup Pecans, chopped

Cake Batter

• 1 cup Granulated sugar
• 1 1/2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 3 Eggs
• 1 teaspoon Vanilla extract
• 1/2 cup Unsalted butter, softened (for creaming)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a round cake pan thoroughly to prevent sticking.
2. Make the Pecan Topping: In a saucepan over medium heat, melt 1/2 cup unsalted butter with 1 cup brown sugar, stirring until the mixture is bubbly. Remove from heat and stir in 1 cup chopped pecans. Pour this pecan mixture evenly into the bottom of the prepared cake pan.
3. Cream Butter and Sugar: In a mixing bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy. This process aerates the batter and helps create a tender cake texture.
4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then incorporate 1 teaspoon vanilla extract to enhance flavor.
5. Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to evenly distribute the leavening agent and salt.
6. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to ensure the cake remains light and fluffy.
7. Assemble and Bake: Pour the cake batter evenly over the pecan topping in the pan. Smooth the top with a spatula if needed. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Invert: Allow the cake to cool slightly (about 10 minutes) in the pan before carefully flipping it onto a serving plate. Serve warm or at room temperature.

Notes

• Ensure the butter used for creaming is softened to room temperature for easier mixing.
• Do not overmix the batter after adding dry ingredients to keep the cake tender.
• Let the cake cool slightly before flipping to prevent the topping from sticking to the pan or breaking.
• For extra flavor, consider adding a pinch of cinnamon to the pecan topping.
• This cake can be served plain or with whipped cream or vanilla ice cream for added indulgence.

Keywords: Pecan Upside Down Cake, upside down cake, pecan cake, caramel pecan cake, classic dessert