Description
This classic Pecan Upside Down Cake features a rich and buttery brown sugar pecan topping with a moist and tender vanilla cake base. Perfect for a sweet dessert or special occasion, this cake combines the crunch of toasted pecans with a soft, flavorful cake baked to golden perfection.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 cup pecan halves
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake will release easily after baking.
- Make Pecan Topping: Melt 1/2 cup unsalted butter in a small saucepan over medium heat. Stir in 1 cup packed brown sugar and cook until the mixture becomes bubbly and smooth. Pour this mixture evenly into the prepared pan, then arrange 1 cup pecan halves on top to create the classic upside down topping.
- Prepare Cake Batter: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. In a separate large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until creamy and light. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract. Gradually add the dry ingredients alternating with 1/2 cup milk, mixing just until combined to avoid overmixing.
- Assemble and Bake: Pour the cake batter over the pecan topping in the pan, smoothing the top with a spatula. Bake the cake in the preheated oven for 35 to 40 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 in the pan for 10 minutes. Then carefully invert the pan onto a serving plate to reveal the glossy pecan topping. Serve warm or at room temperature.
Notes
- Use a 9-inch round cake pan for best results.
- Be careful when inverting the cake as the topping will be hot and sticky.
- You can substitute milk with buttermilk for a richer texture.
- For extra flavor, lightly toast the pecans before arranging them on the brown sugar topping.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
