Imagine the moment you turn a cake upside down, revealing a luscious caramelized layer of pecans, glistening and golden brown. The aroma of warm, toasted pecans mingling with the sweet scent of caramelized sugar fills the room, creating an irresistible anticipation. This is the magic of Pecan Upside Down Cake—a dessert that not only tastes decadent but also looks stunningly impressive.
My introduction to this cake came during a holiday season spent with family in the countryside. My aunt, renowned for her baking prowess, made this cake for a festive gathering. As the cake was turned over onto the serving platter, gasps of delight filled the room. The warm caramel sauce had soaked into the cake, creating a perfect harmony of textures and flavors. I was captivated by the combination of rich caramel, crunchy pecans, and soft, tender cake. It quickly became a family favorite, and making it has since become a cherished tradition for special occasions.
In this recipe, we’ll walk through the steps to create a Pecan Upside Down Cake that will impress your guests and make any occasion memorable. With a rich caramel sauce and a tender, nutty cake, this dessert embodies the essence of indulgence.
Ingredients
For the Caramel Sauce:
310 ml sugar
60 ml (1/4 cup) Scotch (whiskey or bourbon)
60 ml (1/4 cup) water
30 ml (2 tablespoons) light corn syrup (preferably)
250 ml (1 cup) hot cream
60 ml (1/4 cup) salted butter
375 ml (1 1/2 cups) pecan halves
For the Cake:
500 ml (2 cups) all-purpose flour
180 ml (3/4 cup) pecans, finely chopped in a food processor
5 ml (1 teaspoon) baking soda
1 ml (1/4 teaspoon) salt
125 ml (1/2 cup) unsalted butter
60 ml (1/4 cup) canola oil
375 ml (1 1/2 cups) brown sugar
5 ml (1 teaspoon) vanilla extract
3 eggs
250 ml (1 cup) buttermilk
Instructions
1. Prepare the Oven and Baking Pans
Preheat the Oven: Place the oven rack in the center position and preheat your oven to 180°C (350°F). This ensures an even baking temperature throughout.
Prepare the Baking Pans: Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper. Make sure the parchment paper hangs over two sides of the pans. This will help you easily lift the cakes out later. Place the prepared pans on a cookie sheet to catch any potential drips during baking.
2. Make the Butterscotch Caramel Sauce
Combine Ingredients: In a medium-sized saucepan, combine 310 ml of sugar, 60 ml (1/4 cup) of Scotch (or bourbon), 60 ml (1/4 cup) of water, and 30 ml (2 tablespoons) of light corn syrup. Stir to combine.
Cook the Caramel: Bring the mixture to a boil over medium heat. Avoid stirring as the mixture heats to prevent crystallization. Allow it to cook until it turns a golden amber color. This process can take about 10 minutes, so keep an eye on it to ensure it doesn’t burn.
Add Cream and Butter: Once the caramel reaches the desired color, remove the saucepan from the heat. Gradually add 250 ml (1 cup) of hot cream and 60 ml (1/4 cup) of salted butter to the pan, stirring continuously. The mixture will bubble up, so be cautious. Return the saucepan to the heat and bring it to a boil again, stirring until the sauce is smooth.
Divide the Caramel: Pour the caramel evenly into the prepared baking pans. Sprinkle half of the 375 ml (1 1/2 cups) of pecan halves over the caramel in each pan.
3. Prepare the Cake Batter
Mix Dry Ingredients: In a large bowl, combine 500 ml (2 cups) of all-purpose flour, 180 ml (3/4 cup) of finely chopped pecans, 5 ml (1 teaspoon) of baking soda, and 1 ml (1/4 teaspoon) of salt. Whisk to blend well.
Cream Wet Ingredients: In another bowl, use an electric mixer to cream 125 ml (1/2 cup) of unsalted butter with 60 ml (1/4 cup) of canola oil and 375 ml (1 1/2 cups) of brown sugar. Beat until light and fluffy. Add 5 ml (1 teaspoon) of vanilla extract and mix.
Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure the mixture is smooth and homogeneous.
Combine Ingredients: At low speed, gradually add the dry ingredients to the butter mixture, alternating with 250 ml (1 cup) of buttermilk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
Pour Batter into Pans: Carefully divide the batter evenly between the two prepared baking pans, spreading it over the caramel layer.
4. Bake the Cake
Bake: Place the pans in the preheated oven and bake for about 50 minutes. The cakes are done when a toothpick inserted into the center comes out clean and the tops are golden brown.
Cool the Cakes: Once baked, allow the cakes to cool in the pans for about 30 minutes. This cooling period helps the caramel set and makes it easier to invert the cakes.
5. Assemble and Serve
Invert the Cakes: Carefully run a knife around the edges of the cakes to loosen them from the pans. Invert the first cake onto a serving platter. Next, invert the second cake onto a baking sheet and gently slide it on top of the first cake. This step is crucial to getting the beautiful caramel and pecan topping to show.
Cool Completely: Let the assembled cake cool completely before serving. This allows the caramel to firm up and makes it easier to slice.
Serve: Serve the cake warm or at room temperature. For an extra touch of indulgence, top each slice with a dollop of whipped cream.
Variations and Substitutions
Nut Variations: While pecans are traditional for this recipe, you can substitute other nuts like walnuts or almonds. Adjust the quantity according to the type of nut you use.
Alcohol Substitutes: If you prefer not to use Scotch or bourbon, you can substitute with a splash of vanilla extract or omit it entirely, though the depth of flavor may be slightly different.
Gluten-Free Option: To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are certified gluten-free.
Dairy-Free Option: To make the cake dairy-free, use non-dairy milk such as almond or soy milk, and substitute the butter with a non-dairy alternative. Use a dairy-free cream for the caramel sauce.
Summary
Big Boy’s Fresh Strawberry Pie is a timeless classic that combines the richness of caramel with the nutty crunch of pecans, all nestled in a tender cake. The process of making this cake is as rewarding as the end result—each step brings you closer to a dessert that’s as delightful to prepare as it is to enjoy. Whether you’re serving it at a special occasion or just because, this cake offers a decadent treat that’s sure to impress. Its beautiful presentation and rich flavors make it a memorable addition to any dessert table. Enjoy the satisfaction of creating and sharing this delightful cake with family and friends—it’s a celebration of both skill and indulgence.
