Ultimate Pecan Upside-Down Cake Recipe

Ultimate Pecan Upside-Down Cake Recipe

by

Indulge in the rich, buttery, and nutty goodness of a classic pecan upside-down cake. This decadent dessert features a caramelized pecan topping that melts in your mouth, perfectly complemented by a moist and fluffy cake base. Whether for holidays, family gatherings, or a sweet treat, this cake is sure to impress everyone at the table.

Ingredients:

For the Topping:

  • 1 cup pecans, chopped or halved
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 2 tablespoons maple syrup or honey
  • 1/4 teaspoon salt

For the Cake Batter:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup milk

Instructions:

  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it generously.
  2. In a small saucepan, melt the butter for the topping over medium heat. Add brown sugar, maple syrup, and salt, stirring until smooth and bubbly. Pour this mixture evenly into the prepared cake pan. Arrange the pecans over the caramel layer in a decorative pattern or scatter them evenly.
  3. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar using an electric mixer until light and fluffy. This should take about 3-4 minutes.
  5. Beat in the eggs, one at a time, ensuring each is fully incorporated. Add vanilla extract and mix well.
  6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk and milk. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
  7. Pour the cake batter evenly over the prepared topping in the pan, smoothing the surface with a spatula.
  8. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Allow the cake to cool in the pan for about 10 minutes. Run a knife along the edges to loosen the cake. Place a serving plate upside down over the pan and carefully invert the cake onto the plate.
  10. Let the cake cool completely before slicing to ensure the topping sets properly.

Pro Tips for Success:

  • Toast the pecans lightly before adding them to the topping for an enhanced nutty flavor.
  • Use room-temperature ingredients for a smoother batter and better rise.
  • If you don’t have buttermilk, make a substitute by mixing 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using.

This pecan upside-down cake is a show-stopping dessert that’s as beautiful as it is delicious. Its combination of gooey caramel, crunchy pecans, and tender cake will have your guests reaching for seconds!

Leave a Comment