Description
This classic Pecan Upside Down Cake is a delightful dessert featuring a buttery, caramelized pecan topping with a moist and fluffy cake base. Perfectly sweet and nutty, it’s an indulgent treat easy to prepare in just under an hour, ideal for sharing with family and friends.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup pecans
Cake Batter
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the correct temperature for baking the cake evenly.
- Prepare Topping: In a skillet over medium heat, melt 1/2 cup of unsalted butter. Once melted, stir in 1 cup of brown sugar until it dissolves and the mixture becomes smooth and caramelized.
- Arrange Pecans: Pour the butter and sugar mixture into a greased baking pan, spreading it evenly across the bottom. Sprinkle 1 cup of pecans evenly over this mixture to form the cake’s signature topping.
- Mix Wet Ingredients: In a separate bowl, beat together 1/2 cup granulated sugar and 2 large eggs until smooth and slightly thickened. Add 1/2 cup milk and 1 teaspoon vanilla extract, mixing well to combine all wet ingredients.
- Combine Dry Ingredients: In another bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to form a smooth batter without overmixing.
- Pour Batter: Carefully pour the cake batter over the pecans and caramel mixture in the baking pan, spreading it evenly to cover the nuts.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool and Invert: Allow the cake to cool for a few minutes after baking. Then, carefully invert the cake onto a serving plate so the pecan topping is on top, revealing its glossy, caramel-covered nuts.
Notes
- To prevent sticking, grease the pan well before adding the topping mixture.
- Use fresh pecans for the best flavor and crunch.
- Allow the cake to cool slightly before inverting to avoid spills or breaking.
- This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
- Leftovers can be stored covered at room temperature for up to 3 days.
