Pecan Upside-Down Cake

Why You’ll Love This Recipe

• Rich Flavor: The combination of caramelized pecans and a warmly spiced cake offers a decadent taste experience.
• Moist Texture: Incorporating sour cream into the batter ensures a tender and moist crumb.
• Simple Preparation: This recipe is straightforward, making it accessible for both novice and experienced bakers.

Ingredients

• 1/2 cup packed light or dark brown sugar
• 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
• 1 cup chopped pecans
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pecan Topping:
   • Preheat your oven to 350°F (175°C).
   • In a saucepan over medium heat, melt the brown sugar and butter until smooth.
   • Stir in the chopped pecans, ensuring they are well coated.
   • Pour this mixture into a greased 9-inch round cake pan, spreading it evenly.
2. Prepare the Cake Batter:
   • In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
   • In a separate bowl, beat the granulated sugar and eggs until light and fluffy.
   • Add the sour cream, milk, and vanilla extract to the egg mixture; mix until combined.
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
3. Assemble and Bake:
   • Pour the batter over the pecan topping in the cake pan, spreading it evenly.
   • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for about 10 minutes.
   • Run a knife around the edges to loosen, then invert the cake onto a serving plate.

Servings and Timing

• Servings: This recipe yields approximately 8 servings.
• Active Time: 10 minutes
• Total Time: 1 hour 25 minutes

Variations

• Nut Alternatives: Substitute pecans with walnuts or almonds for a different flavor profile.
• Spice Level: Adjust the amount of pumpkin pie spice or add cinnamon to suit your taste.
• Citrus Twist: Incorporate orange zest into the batter for a zesty note.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheating: Warm individual slices in the microwave for 10-15 seconds, or heat the entire cake in a preheated 300°F (150°C) oven for 10-15 minutes.

FAQs

What is a pecan upside-down cake?

A pecan upside-down cake features a layer of caramelized pecans on top of a moist cake. The cake is baked with the pecan layer at the bottom and then inverted before serving.

Can I use a different type of nut?

Yes, you can substitute pecans with walnuts, almonds, or your preferred nuts.

How should I store leftovers?

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Can I freeze this cake?

Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.

What can I serve with pecan upside-down cake?

This cake pairs well with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Can I make this cake in advance?

Yes, you can bake the cake a day ahead. Store it covered at room temperature and reheat before serving if desired.

What if I don’t have pumpkin pie spice?

You can make a substitute by combining cinnamon, nutmeg, ginger, and allspice.

Is it necessary to use sour cream in the batter?

Sour cream adds moisture and richness, but you can substitute it with plain yogurt if needed.

How do I prevent the pecan topping from sticking to the pan?

Ensure the pan is well-greased, and allow the cake to cool for about 10 minutes before inverting. Running a knife around the edges can also help.

Pecan Upside-Down Cake

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• Author: Isabella
• Total Time: 1 hour 25 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

Indulge in the irresistible Pecan Upside-Down Cake! This dessert blends caramelized pecans with a spiced, moist cake, making it the perfect treat for gatherings or cozy evenings. Enjoy the decadence of pecan pie in cake form.

 

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Ingredients

• 1/2 cup packed light or dark brown sugar
• 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
• 1 cup chopped pecans
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

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Instructions

repare the Pecan Topping:

1. Preheat oven to 350°F (175°C).
2. Melt brown sugar and butter in a saucepan over medium heat until smooth.
3. Stir in chopped pecans and pour the mixture into a greased 9-inch round cake pan, spreading evenly.

Prepare the Cake Batter:

1. Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl.
2. Beat sugar and eggs in a separate bowl until light and fluffy.
3. Mix sour cream, milk, and vanilla extract into the egg mixture.
4. Gradually incorporate the dry ingredients into the wet mixture until just combined.

Assemble and Bake:

1. Spread batter over the pecan topping in the pan.
2. Bake for 35-40 minutes, or until a toothpick comes out clean.
3. Cool for 10 minutes, then invert onto a serving plate.

Notes

• Substitute pecans with walnuts or almonds for a twist.
• Adjust spices or add cinnamon to suit your preferences.
• Store in an airtight container for up to 2 days at room temperature or refrigerate for up to 5 days.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American