Pecan Upside Down Cake Recipe
Indulge in the Southern richness of this Pecan Upside Down Cake. Featuring a moist, buttery cake topped with caramelized pecans, this dessert is a crowd-pleaser for any occasion. Perfect for holidays, family gatherings, or a sweet treat with coffee, this recipe captures the essence of classic Southern comfort food
Ingredients
- For the Caramel Pecan Topping:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 1/2 cups pecans
- For the Cake Batter:
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole milk
Instructions
- Prepare the Topping:
- Preheat the oven to 350°F (175°C). In a cast-iron skillet or oven-safe pan, melt butter over medium heat. Stir in brown sugar until smooth. Spread pecans evenly over the caramel mixture.
- Make the Cake Batter:
- In a bowl, cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Assemble and Bake:
- Pour the cake batter over the pecan topping, ensuring even coverage. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Flip and Serve:
- Let the cake cool in the pan for 10 minutes. Carefully invert onto a serving plate. Serve warm or at room temperature.
Notes
- Toast the pecans lightly before using to enhance their flavor.
- Watch the caramel closely while preparing to prevent burning.
- For a festive touch, dust with powdered sugar or drizzle with caramel sauce before serving.