Description
A classic Pecan Upside Down Cake combining a rich caramel pecan topping with a moist, buttery cake. Perfect for dessert or special occasions, this cake features a deliciously gooey pecan layer baked beneath a tender vanilla-flavored batter.
Ingredients
Scale
Topping
- 1 cup pecan halves
- 1 cup brown sugar
- 1/2 cup butter
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the caramel pecan topping: Melt 1/2 cup butter in a small saucepan over medium heat. Stir in 1 cup brown sugar until the mixture is smooth and combined. Pour the caramel mixture into the bottom of a greased 9-inch round cake pan. Evenly arrange 1 cup pecan halves over the caramel layer.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Cream butter and sugar: In a separate large bowl, beat 1/2 cup butter and 1 cup granulated sugar together until the mixture is light and fluffy, indicating good aeration.
- Add eggs and vanilla: Add 2 large eggs one at a time to the creamed butter and sugar, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Assemble the cake: Spread the cake batter evenly over the pecan and caramel topping in the cake pan, smoothing the surface gently.
- Bake: Bake the cake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert: Allow the cake to cool for 10 minutes in the pan. Then carefully invert the cake onto a serving plate while still warm to reveal the beautiful caramelized pecan topping.
Notes
- Use unsalted butter to control the saltiness in the cake.
- For best pecan flavor, toast pecans lightly before adding if desired.
- Ensure not to overmix the batter to keep the cake tender.
- Let the cake cool slightly before inverting to prevent the caramel from sticking.
- Store leftovers covered at room temperature for up to 2 days.
