Description
A classic Pecan Upside Down Cake featuring a rich buttery topping with toasted pecans and a moist, tender vanilla cake baked to perfection. This dessert offers a delightful combination of caramelized pecans and a soft crumb, perfect for any occasion.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 cup pecan halves
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake does not stick and for easy release after baking.
- Prepare the Topping: Melt 1/2 cup of unsalted butter in a small saucepan over medium heat. Stir in 1 cup of packed brown sugar and cook until the mixture is bubbly and smooth. Pour this caramel topping evenly into the prepared cake pan. Arrange 1 cup of pecan halves evenly over the sugar mixture to create a crunchy, flavorful topping.
- Prepare the Cake Batter: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt to combine the dry ingredients. In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until creamy and light in color. Add 2 large eggs one at a time, beating well after each addition for a smooth batter. Stir in 1 teaspoon vanilla extract. Gradually add the dry ingredients alternately with 1/2 cup milk, mixing just until combined to avoid overmixing.
- Assemble and Bake: Pour the prepared batter gently over the pecan topping in the cake pan and smooth out the top. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a serving plate to showcase the caramelized pecans on top.
Notes
- Ensure the butter is fully softened to achieve a creamy batter.
- Use a sharp knife or toothpick to check doneness without disturbing the topping.
- Let the cake cool slightly before inverting to avoid the topping sticking to the pan.
- Serve warm or at room temperature for the best flavor and texture.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
