Pecan Upside Down Cake
A delightful dessert with a blend of rich pecans and a fluffy, buttery cake, perfect for any occasion.
Ingredients
For the Topping
- 0.5 cup unsalted butter, melted For the topping mixture
- 1 cup light brown sugar Adds a rich caramel essence
- 2 cups pecan halves For the topping
For the Cake
- 1 cup unsalted butter, softened Ensure it is at room temperature
- 1 cup granulated sugar For sweetness
- 2 cups all-purpose flour, sifted Sifted to create a tender crumb
- 2 teaspoons baking powder For rise
- 1 teaspoon salt To balance flavors
- 3 large eggs Must be at room temperature
- 1 tablespoon vanilla extract For aromatic sweetness
Instructions
Preparation
- Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan thoroughly to prevent sticking.
- In a medium saucepan over medium heat, melt half a cup of butter. Stir in the brown sugar until it forms a smooth mixture.
- Pour this mixture into the prepared pan, then arrange the pecans evenly on top.
- In a mixing bowl, cream together the granulated sugar and the remaining butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- In another bowl, whisk together the sifted flour, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture until just combined—do not overmix.
- Pour the batter over the layer of pecans in the pan, smoothing the top with a spatula.
Baking
- 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 about 10 minutes before carefully flipping it onto a serving plate.
Notes
Serve with whipped cream or vanilla ice cream and a drizzle of caramel sauce. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.