Description
This Pecan Upside-Down Cake is a decadent twist on a classic dessert, featuring a rich, buttery brown sugar and pecan topping that caramelizes beautifully as the cake bakes. The moist, tender cake base complements the crunchy pecan layer, making it a perfect dessert for gatherings and special occasions.
Ingredients
Scale
Pecan Topping
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 1/2 cups pecan halves
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Instructions
- Prepare the oven and topping: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking. In a saucepan, melt the unsalted butter and brown sugar together over medium heat, stirring continuously until the mixture is smooth and begins to bubble. Immediately pour this caramelized mixture into the prepared cake pan and evenly sprinkle the pecan halves over the top to create the upside-down topping.
- Mix the cake batter: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients. In another large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually alternate adding the dry ingredients and whole milk to the wet mixture, beginning and ending with the dry ingredients, mixing gently until just combined to keep the batter airy.
- Assemble and bake: Pour the prepared batter evenly over the pecan topping in the cake pan. Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and invert: Remove the cake from the oven and let it cool in the pan for 5 to 10 minutes to allow the topping to set. Run a knife gently around the edges of the cake to loosen it from the pan. Carefully invert the cake onto a serving plate to reveal the caramelized pecan topping. Remove the pan, slice, and serve.
Notes
- Be sure to grease and flour the pan properly to help release the cake easily after baking.
- Let the cake cool slightly before inverting to avoid breaking the topping.
- Can be served warm or at room temperature, optionally with whipped cream or vanilla ice cream for added indulgence.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
