Description
Pecan upside down cake is a classic Southern dessert featuring a decadent caramelized pecan topping that gets flipped over for a stunning presentation. It’s a beloved staple in many households due to its rich, buttery flavor and perfect balance of sweet and nutty tastes.
Ingredients
- 1 cup pecan halves
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
1. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, vanilla, and a pinch of salt. Cook, stirring constantly, until the mixture is smooth and begins to bubble. Remove from heat and pour the caramel mixture into a greased 9-inch round cake pan. Arrange the pecan halves in an even layer over the caramel.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Add the dry ingredients to the wet ingredients alternately with the milk, mixing just until combined.
3. Gently spread the cake batter over the pecan topping in the prepared pan, smoothing the top with a spatula.
4. Preheat your oven to 350°F (175°C). Bake the Pecan Upside Down Cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
5. Allow the cake to rest in the pan for 5 minutes, then run a knife around the edge. Invert the cake onto a serving plate while it’s still warm, so the caramelized pecan topping can drip down the sides.
6. Slice and serve the Pecan Upside Down Cake warm or at room temperature.
Notes
Choosing a heavy, high-quality 9-inch round cake pan is crucial. Avoid thin pans for even baking.
Keep a close eye on baking time; oven temperatures vary.
Store at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 50