Description
This classic Pecan Upside Down Cake features a rich, buttery topping of caramelized brown sugar and toasted pecans, complemented by a moist, tender vanilla cake baked to perfection. Perfect for dessert or special occasions, this easy-to-make cake delivers a delightful combination of nutty crunch and sweet flavors.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 cup pecan halves
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Prepare the Topping: In a small saucepan over medium heat, melt the 1/2 cup unsalted butter. Stir in 1 cup packed brown sugar and cook until the mixture is bubbly and smooth. Pour this caramelized mixture evenly into the prepared cake pan. Arrange 1 cup pecan halves evenly on top of the sugar mixture to form the topping layer.
- Prepare the Cake Batter: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. In a separate large bowl, beat the 1/2 cup softened unsalted butter and 1 cup granulated sugar until the mixture is creamy and light. Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined to keep the batter light.
- Assemble and Bake: Pour the prepared cake batter evenly over the pecan topping in the pan and smooth the surface with a spatula. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a serving plate to reveal the glossy, nutty topping.
Notes
- Ensure butter for the batter is softened to room temperature for easier mixing and better texture.
- If you prefer a less sweet topping, reduce the brown sugar by 1/4 cup.
- Use a 9-inch round cake pan to ensure correct baking time and even cooking.
- Allow the cake to cool slightly before flipping to prevent the topping from sticking or breaking.
- Pecans can be lightly toasted beforehand to enhance their flavor, but this is optional.
