Pecan Upside Down Cake is a rich, nutty dessert that’s both indulgent and easy to make. The buttery pecan topping caramelizes as it bakes, creating a gorgeous, crunchy layer that’s perfect for serving as a special treat. Here’s a simple recipe that combines the richness of brown sugar and butter with the delightful crunch of pecans.
Pecan Upside Down Cake Recipe
Ingredients:
For the Topping:
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup packed light brown sugar
- 1/4 cup honey or maple syrup (for extra sweetness)
- 1 cup pecan halves (or chopped, if preferred)
For the Cake:
- 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 (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (or plain yogurt for a slightly lighter version)
- 1/4 cup milk
Instructions:
1. Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or an 8-inch square pan, ensuring you coat the bottom well. You can also line the bottom with parchment paper for easy removal.
2. Make the Pecan Topping:
- In a small saucepan, melt the butter over medium heat.
- Add the brown sugar and honey (or maple syrup) and stir until the sugar has dissolved and the mixture is smooth, about 3 minutes.
- Once melted, pour the mixture into the prepared cake pan, spreading it evenly over the bottom.
- Sprinkle the pecans over the syrupy mixture, making sure they are distributed evenly.
3. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream (and milk). Start and end with the dry ingredients. Mix until just combined.
- Be careful not to overmix, as this can lead to a dense cake.
4. Assemble the Cake:
- Pour the cake batter over the pecan mixture in the prepared pan, spreading it evenly with a spatula.
5. Bake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should spring back when lightly touched.
6. Cool and Flip:
- Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen it from the sides of the pan.
- Place a serving platter over the cake pan, then carefully flip the cake over. Gently lift the pan off to reveal the pecan topping.
7. Serve:
- Serve warm or at room temperature. This cake is delicious on its own, but you can also top it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Tips:
- Variations: You can also add other nuts like walnuts or almonds to the topping for extra texture and flavor.
- Flavor Boost: A splash of vanilla or a dash of cinnamon can be added to the cake batter for a more aromatic flavor.
- Make Ahead: The cake can be made ahead and stored in an airtight container for up to 3 days. If you have leftovers, it reheats beautifully in the microwave or oven.
This Pecan Upside Down Cake is a perfect dessert for any occasion, whether it’s a family dinner, a holiday gathering, or a special treat for yourself! The caramelized pecans create a beautiful, sticky topping that complements the light and fluffy cake perfectly.
