Description
This Indulgent Pecan Upside Down Cake is a classic dessert featuring a rich caramel-pecan topping over a moist, fluffy vanilla cake. Perfect for special occasions or sweet moments, it combines the buttery crunch of pecans with a luscious brown sugar caramel beneath a tender cake, creating a visually stunning and delectable treat.
Ingredients
Scale
Topping
- 1 cup Pecan Halves (fresh, unsalted)
- 1/2 cup Unsalted Butter
- 1 cup Brown Sugar (dark brown sugar preferred)
- 1/4 cup Heavy Cream (or half-and-half)
Batter
- 1/2 cup Unsalted Butter
- 3/4 cup Granulated Sugar (or preferred sweetener)
- 2 Eggs (room temperature)
- 1 teaspoon Vanilla Extract (or almond extract)
- 1 1/2 cups All-Purpose Flour
- 1 1/2 teaspoons Baking Powder (fresh)
- 1 pinch Salt (adjust to taste)
- 1/2 cup Milk (whole milk preferred, non-dairy substitute optional)
Instructions
- Prepare the Caramel Pecan Topping: Melt 1/2 cup of unsalted butter in a medium saucepan over medium heat. Stir in 1 cup of brown sugar and 1/4 cup of heavy cream, cooking until the mixture is smooth and thickened, about 3-5 minutes. Pour this caramel sauce into a greased 9-inch round cake pan.
- Arrange Pecans: Evenly distribute 1 cup of pecan halves over the caramel layer in the pan, pressing them gently to ensure they adhere properly to the caramel.
- Mix Dry Ingredients: In a bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and a pinch of salt. Set aside for later use.
- Cream Butter and Sugar: In a separate mixing bowl, beat 1/2 cup of unsalted butter and 3/4 cup of granulated sugar until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Eggs and Flavor: Incorporate 2 room-temperature eggs one at a time into the creamed butter and sugar, mixing well after each addition. Stir in 1 teaspoon of vanilla extract for flavor.
- Combine Batter Components: Gradually add the dry flour mixture to the creamed batter, alternating with 1/2 cup of milk. Mix until just combined, taking care not to overmix the batter.
- Assemble Cake: Spoon the batter evenly over the pecan and caramel layer in the pan, using a spatula to spread it gently and evenly.
- Bake: Preheat the oven to 350°F (175°C). Bake the cake in the center of the oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Finish and Serve: Allow the cake to rest for about 10 minutes after baking. Then, carefully invert the cake onto a serving plate to reveal the beautiful caramel pecan topping. Serve warm or at room temperature.
Notes
- Use fresh, unsalted pecans for the best flavor and texture.
- Dark brown sugar enhances the caramel richness.
- Let eggs come to room temperature before mixing for better batter consistency.
- Do not overmix the batter to keep the cake tender.
- If desired, substitute heavy cream with half-and-half or milk for a lighter topping.
- The cake can be served with whipped cream or vanilla ice cream for extra indulgence.
