Description
This Indulgent Pecan Upside Down Cake is a luscious dessert featuring a rich caramel and pecan topping baked beneath a moist, fluffy vanilla cake. Perfect for sweet moments and gatherings, this cake combines buttery caramel with crunchy pecans and a tender crumb, finished with a beautiful inverted presentation.
Ingredients
Scale
Topping
- 1 cup Pecan Halves (opt for fresh, unsalted ones)
- 1/2 cup Unsalted Butter
- 1 cup Brown Sugar (dark brown sugar is ideal)
- 1/4 cup Heavy Cream (or half-and-half)
Batter
- 1/2 cup Unsalted Butter
- 3/4 cup Granulated Sugar (or substitute with preferred sweetener)
- 2 Eggs (room temperature)
- 1 teaspoon Vanilla Extract (or almond extract)
- 1 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder (ensure it’s fresh)
- 1 pinch Salt (adjust based on dietary preferences)
- 1/2 cup Milk (whole milk preferred, non-dairy options can work)
Instructions
- Prepare the caramel topping: Melt 1/2 cup of unsalted butter in a medium saucepan over medium heat. Stir in 1 cup of brown sugar and 1/4 cup of heavy cream, cooking and stirring continuously until the mixture is smooth and thickened, about 3-5 minutes. Pour this caramel evenly into a greased 9-inch round cake pan.
- Arrange pecans: Evenly spread 1 cup of pecan halves over the warm caramel in the pan, pressing gently to make sure they adhere well to the caramel layer.
- Mix dry ingredients: In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and a pinch of salt. Set aside for later use.
- Cream butter and sugar: In a mixing bowl, beat 1/2 cup of unsalted butter and 3/4 cup of granulated sugar together until the mixture is light, fluffy, and pale, which should take about 3-4 minutes.
- Add eggs and extract: Incorporate 2 eggs, one at a time, beating well after each addition to fully combine. Then stir in 1 teaspoon of vanilla extract to flavor the batter.
- Combine mixtures: Gradually add the dry flour mixture to the creamed butter mixture, alternating with 1/2 cup of milk. Begin and end with the dry ingredients, mixing gently and just until combined to avoid overmixing.
- Assemble the cake: Spoon the batter evenly over the pecans and caramel in the pan, gently spreading to cover the entire surface.
- Bake: Preheat your oven to 350°F (175°C). Place the cake in the oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Rest and invert: Allow the cake to rest for about 10 minutes after baking to set. Then carefully invert the cake onto a serving plate to reveal the glossy caramel pecan topping, ready to serve.
Notes
- Use fresh, unsalted pecans for the best flavor and texture in the topping.
- Make sure the eggs are at room temperature to help create a smooth batter.
- Do not overmix the batter once the dry ingredients are added to prevent a dense cake.
- Letting the cake rest before inverting helps prevent the topping from sticking to the pan.
- For a dairy-free version, substitute heavy cream and milk with coconut cream and almond milk respectively.
