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Pecan Upside Down Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/pecan-upside-down-cake-recipe/