... Print

Decadent Caramel Pecan Upside Down Cake

A slice cut from a moist pecan upside down cake, showing the sticky caramel topping and tender crumb.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this show-stopping Pecan Upside Down Cake featuring a moist, buttery vanilla base and a rich, gooey caramelized pecan topping. It is perfect for holidays or any gathering where you want an impressive dessert.

Ingredients

Scale
  • 1 cup pecan halves
  • 1/2 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 2 tablespoons heavy cream
  • 1 1/2 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
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a standard Bundt pan.
  2. Prepare the topping: In a small saucepan over medium heat, melt the 1/2 cup butter. Stir in the brown sugar and heavy cream until smooth. Bring to a gentle simmer for one minute, stirring constantly.
  3. Remove the saucepan from the heat. Stir in the pecan halves until they are coated.
  4. Pour the pecan mixture evenly into the bottom of your prepared pan.
  5. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  6. In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  7. Alternate adding the dry ingredients and the wet ingredients (sour cream and milk) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  8. Carefully spoon the cake batter over the pecan layer in the pan, spreading it evenly.
  9. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 10 minutes.
  11. Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate. If any pecans stick to the pan, gently place them back onto the cake top.
  12. Serve warm or at room temperature. This cake is a great alternative to traditional pecan pie. If you are looking into meal planning for your holiday baking, this is a simple recipe to prepare ahead of time.

Notes

  • For an extra gooey topping, you can briefly place the pan back in the warm oven for 2 minutes after inverting if the caramel seems too stiff.
  • This cake pairs wonderfully with vanilla ice cream or a dollop of whipped cream.
  • If you are interested in other simple recipes, check out Sophia’s posts on Pinterest.

Nutrition

Find it online: https://kitchenuser.net/pecan-upside-down-cake-recipe/