Description
Warm Southern comfort shines through this pecan upside down cake, blending rich caramel notes with buttery cake perfection. Nutty pecans and golden-brown sugar create a luxurious dessert that invites you to savor each indulgent bite.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup milk
Pecan Topping:
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 2 tbsp corn syrup
Finishing Ingredients:
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F and generously grease a 9-inch cake pan with butter to ensure easy release.
- Prepare the pecan topping by melting butter in a saucepan, then stirring in brown sugar, corn syrup, and a pinch of salt until it creates a smooth, glossy caramel-like mixture.
- Spread the chopped pecans evenly across the bottom of the prepared pan, then carefully pour the caramel mixture over the nuts, creating a rich, even layer.
- In a large mixing bowl, cream together butter and granulated sugar until light and fluffy, incorporating eggs one at a time.
- Sift together flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
- Gradually fold the dry ingredients into the butter mixture, alternating with milk and vanilla extract, mixing until just combined and smooth.
- Gently pour the cake batter over the pecan caramel layer, spreading it evenly to cover the entire surface.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 10 minutes to allow the caramel to set slightly.
- Carefully invert the cake onto a serving plate, allowing the pecan topping to drape over the cake.
- Drizzle heavy cream over the warm cake for an extra touch of richness, if desired.
- Serve warm or at room temperature, ensuring each slice showcases the beautiful pecan caramel topping.
Notes
- Toasting pecans beforehand intensifies their nutty flavor and provides a deeper, more complex taste profile for the cake.
- Use room temperature ingredients to ensure smoother batter blending and more consistent cake texture.
- For gluten-free adaptation, replace wheat flour with a 1:1 gluten-free baking blend to maintain the cake’s structure and tenderness.
- Substitute corn syrup with maple syrup or honey for a more natural caramel layer that adds unique depth and complexity to the dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 392
- Sugar: 26 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 61 mg