Description
Pecan Upside Down Cake is a classic dessert featuring a tender, buttery cake topped with a glossy, caramelized layer of toasted pecans. This cake perfectly balances rich caramel sweetness with nutty crunch, making it an impressive yet easy-to-make treat for any occasion.
Ingredients
Scale
Topping
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup brown sugar
- 1 to 1 1/2 cups fresh halved pecans
Cake Batter
- 1 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk, at room temperature
Instructions
- Prepare the Topping: Melt butter and brown sugar together in your cake pan over low heat until the mixture is smooth and bubbly. Spread the fresh halved pecans evenly over the caramel mixture to create a sticky, crunchy topping.
- Mix the Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a separate mixing bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, mixing gently until smooth and well combined.
- Assemble and Bake: Pour the cake batter evenly over the pecan topping in the prepared pan. Smooth the surface with a spatula. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean and edges are golden brown.
- Cool and Flip: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake. Place a serving plate on top of the pan and carefully invert to release the cake. The caramelized pecans should be glossy and perfectly positioned on top.
Notes
- Use fresh pecans for the best flavor and crunch.
- Do not overbake; remove from oven as soon as a toothpick comes out clean to maintain moistness.
- Use room temperature butter, eggs, and milk to ensure smooth batter and tender crumb.
- Spread pecans evenly for consistent caramel coverage in every slice.
- Let the cake cool slightly before flipping to prevent topping from sticking to the pan.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/10th of cake)
- Calories: 350 kcal
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg