Pecan Upside Down Cake is a rich, buttery dessert that combines caramelized pecans with a soft, moist vanilla cake. The glossy pecan topping gives it a bakery-style finish, while the tender crumb beneath balances sweetness and texture perfectly. This cake is ideal for holidays, special occasions, or simply to enjoy with a cup of coffee. With its irresistible caramel flavor and crunchy pecans, it’s sure to become your new favorite homemade treat.
Ingredients
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a small saucepan, melt 1/2 cup butter with 3/4 cup brown sugar over medium heat. Stir until smooth and slightly thickened. Pour this mixture evenly into the bottom of the prepared pan, then sprinkle chopped pecans over the caramel layer.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream 1/2 cup softened butter with granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk-milk mixture to the batter, starting and ending with dry ingredients. Mix until just combined.
- Pour the batter gently over the pecan layer, spreading it evenly with a spatula.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Let cool completely before slicing.
