Description
This Pecan Upside Down Cake is a rich, moist dessert topped with caramelized pecans for a nutty, buttery treat. Perfect for special occasions or a cozy weekend bake, it pairs beautifully with coffee, tea, or a scoop of ice cream.
Ingredients
1 cup pecan halves
1 cup brown sugar
1/2 cup butter (for topping)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter (for cake batter)
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
Instructions
1. Melt butter in a small saucepan over medium heat, stir in brown sugar until smooth, and pour into the bottom of a greased 9-inch round cake pan. Arrange pecans evenly over caramel.
2. Whisk flour, baking powder, and salt in a bowl.
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then stir in vanilla.
5. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour.
6. Spread batter evenly over the pecan topping.
7. Bake at 350°F (175°C) for 35-40 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes in the pan, then invert onto a serving plate while still warm.
Notes
Toast pecans lightly before baking for extra flavor.
Invert the cake while still warm to avoid sticking.
Avoid overmixing the batter to keep the cake tender.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32
- Sodium: 240
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 5
- Cholesterol: 80
Keywords: pecan cake, upside down cake, caramel pecan dessert