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This Pecan Upside Down Cake Recipe is a sweet, caramelized delight that brings the warmth of homemade baking right to your table—irresistible and simple!
Why You’ll Love This Recipe
- Gooey caramel topping studded with crunchy pecan nuts
- Homestyle comfort with a gourmet twist
- Uses pantry staples you probably have on hand
- Ready in under an hour (including baking!)
- Perfect for potlucks, family dinners, or casual get-togethers
- Easily doubles for extra servings or mini cakes
- Crowd-pleaser for picky eaters and nut lovers alike
- Impress guests with minimal effort
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 2/3 cup packed brown sugar (light or dark)
- 1 cup pecan halves (toasted if you like extra crunch)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract (use pure for best flavor)
- 1/2 cup whole milk (or buttermilk for a tangy note)
- Optional: pinch of cinnamon in batter for warmth
Directions
- Preheat & Prep
Preheat oven to 350°F (175°C). In a 9-inch round cake pan, pour melted butter, sprinkle brown sugar evenly, then arrange pecan halves in a single layer—this will be your caramelized top. - Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, salt (and cinnamon if using)—whisking helps avoid lumps and ensures a tender crumb. - Cream Butter & Sugar
In a separate bowl, beat room-temperature butter with granulated sugar until light and fluffy, about 2–3 minutes on medium speed—think pale yellow and airy. - Add Eggs & Vanilla
Crack in eggs one at a time, mixing well after each addition, then stir in vanilla extract—don’t rush, you want a smooth, glossy batter. - Combine Batter & Milk
Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour—mix just until combined. Overmixing can toughen the cake. - Bake
Spoon the batter over the pecan layer, smoothing the top gently. Bake for 30–35 minutes until a toothpick comes out with moist crumbs and the cake springs back when lightly pressed. - Cool & Flip
Let the cake rest in the pan for 10 minutes—this helps set the caramel. Run a knife around the edges, place a serving plate over the pan, then flip swiftly and lift the pan off. - Serve & Enjoy
Slice warm or at room temperature. Top with a scoop of vanilla ice cream for a dreamy dessert—although it’s divine on its own!
Servings & Timing
- Yield: Makes 8 generous slices
- Prep Time: 15 minutes
- Bake Time: 30–35 minutes
- Rest Time: 10 minutes
- Total Time: About 1 hour
Variations
- Maple Glaze: Drizzle pure maple syrup over the pecans instead of brown sugar.
- Gluten-Free: Swap flour for your favorite 1:1 gluten-free blend.
- Chocolate Pecan: Add 1/2 cup mini chocolate chips to the batter.
- Bourbon Twist: Stir 1 tbsp bourbon into brown sugar before topping.
- Citrus Zing: Grate orange zest into batter for a bright flavor.
- Mini Cupcakes: Divide batter into muffin tins for individual servings.
Storage & Reheating
Store covered at room temperature for up to 2 days or in the fridge for 4 days. To re-warm, microwave individual slices for 10–15 seconds or warm in a 300°F oven for 5 minutes—just until heated through.
FAQs
Q: Can I use crushed pecans instead of halves?
A: Yes, chopped pecans work fine; just make sure they’re evenly distributed.
Q: Why did my cake stick to the pan?
A: Let it rest before flipping and run a knife around the edge to loosen the cake gently.
Q: Can I prep ahead?
A: You can toast pecans and measure sugars a day ahead for quicker assembly.
Q: What’s the best pan to use?
A: A nonstick or well-seasoned 9-inch round pan helps ensure easy release.
Q: Can I reduce sugar?
A: You can cut the granulated sugar by 1–2 tbsp, but the caramel layer relies on brown sugar.
Q: How do I toast pecans?
A: Spread on a baking sheet and toast at 350°F for 5–7 minutes—watch closely to avoid burning.
Q: Can I make muffins?
A: Absolutely! Fill muffin liners halfway and bake 18–20 minutes.
Q: My cake is too moist—help!
A: Bake a few more minutes or use a toothpick to check doneness; every oven’s different.
Conclusion
This Pecan Upside Down Cake Recipe brings together sweet caramel, crunchy pecans, and a tender crumb for an unforgettable dessert. Whether you’re hosting friends or just craving a cozy treat, give it a whirl and let me know how it turns out—your feedback makes my day!
Pecan Upside Down Cake
Ingredients
- 1/2 cup unsalted butter melted
- 2/3 cup packed brown sugar
- 1 cup pecan halves toasted optional
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk or buttermilk
- 1 pinch cinnamon optional
Instructions
- Preheat oven to 350°F (175°C). In a 9-inch round cake pan, pour melted butter, sprinkle brown sugar evenly, then arrange pecan halves in a single layer.
- In a medium bowl, whisk flour, baking powder, salt, and cinnamon together until free of lumps.
- Beat room-temperature butter with granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each, then stir in vanilla.
- Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour; mix until just combined.
- Spoon batter over pecans, smoothing top gently, and bake for 30–35 minutes or until a toothpick comes out with moist crumbs.
- Let cake rest in pan for 10 minutes, run a knife around edges, then invert onto serving plate.
- Slice warm or at room temperature; top with vanilla ice cream if desired.
