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Classic Pecan Upside Down Cake

A slice being lifted from a glistening pecan upside down cake, showing the moist crumb and sticky topping.
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A rich cake featuring a buttery, gooey caramel pecan topping baked beneath a moist vanilla cake base.

Ingredients

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  • 1 cup unsalted butter, divided
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
  2. In a small saucepan over medium heat, melt 1/2 cup of the butter. Stir in the brown sugar and corn syrup until smooth. Cook for 2 minutes, stirring constantly. Remove from heat and stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of salt.
  3. Pour the hot caramel mixture into the bottom of the prepared cake pan. Arrange the pecan halves evenly over the caramel layer. Set aside.
  4. In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt.
  5. In a large bowl, cream the remaining 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  6. Alternately add the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined; do not overmix.
  7. Carefully spoon the cake batter over the pecan layer in the pan, spreading it evenly.
  8. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 10 minutes.
  10. Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate. Lift the pan away slowly. If any pecans stick to the pan, gently place them back onto the cake top. Let the cake cool completely before slicing.

Notes

  • For a shinier finish, you can warm the caramel slightly before pouring it into the pan.
  • Use high-quality pecans for the best flavor in the topping.
  • This cake tastes excellent served warm or at room temperature.

Nutrition

Find it online: https://magazinemeal.com/pecan-upside-down-cake-recipe/