Why You’ll Love This Recipe
This cake offers a perfect balance of textures and flavors:
- Moist and Tender Cake: The vanilla cake is soft and fluffy, providing a perfect contrast to the crunchy pecan topping.
- Caramelized Pecan Topping: The pecans are coated in a sweet, buttery caramel sauce, adding a rich, nutty flavor that complements the cake beautifully.
- Simple Preparation: With straightforward ingredients and easy steps, this cake is accessible for both novice and experienced bakers.
Ingredients
For the Pecan Topping:
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup light corn syrup
- 1 cup chopped pecans
- ¼ teaspoon kosher salt
For the Vanilla Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Pecan Topping:
- In a medium saucepan over medium heat, combine the melted butter, brown sugar, corn syrup, and salt. Stir until the mixture is smooth and the sugar is dissolved.
- Add the chopped pecans to the saucepan, stirring to coat them evenly.
- Remove from heat and set aside to cool slightly.
- Prepare the Cake Batter:
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and eggs to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Assemble and Bake:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Pour the pecan topping into the bottom of the prepared cake pan, spreading it evenly.
- Carefully pour the cake batter over the pecan topping, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes.
- Run a knife around the edges to loosen the cake, then invert it onto a serving plate.
- Serve warm or at room temperature.
Servings and Timing
- Servings: This recipe yields approximately 10 slices.
- Preparation Time: 15 minutes
- Cooking Time: 35-40 minutes
- Total Time: Approximately 1 hour
Variations
- Nuts: Swap pecans for walnuts or almonds for a different flavor profile.
- Spices: Add a teaspoon of cinnamon or nutmeg to the cake batter for a warm, spiced note.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make the cake gluten-free.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Reheating: Reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes until warmed through.
FAQs
How do I prevent the pecan topping from sticking to the pan?
Grease the cake pan thoroughly and line the bottom with parchment paper to ensure easy removal.
Can I use a different type of sugar?
Yes, you can substitute light brown sugar with dark brown sugar for a deeper molasses flavor.
Is it necessary to use buttermilk?
Buttermilk adds moisture and tenderness to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Store it at room temperature and reheat individual slices before serving.
Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Can I use a different type of nut?
Yes, walnuts or almonds can be used as alternatives to pecans.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Pecan Upside-Down Cake
- Total Time: 1 hour
- Yield: 10 servings
- Diet: Vegetarian
Description
This Pecan Upside-Down Cake is a delightful dessert that combines a moist vanilla cake base with a rich, caramelized pecan topping. It’s an irresistible treat that’s both visually stunning and delicious, offering a perfect balance of soft, fluffy cake and crunchy, sweet pecans. With simple ingredients and an easy preparation method, this cake is a must-try for all bakers, whether you’re a beginner or an expert. Perfect for any occasion, this cake will be a hit with anyone who loves decadent, nutty desserts.
Ingredients
For the Pecan Topping:
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup light corn syrup
- 1 cup chopped pecans
- ¼ teaspoon kosher salt
For the Vanilla Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
Instructions
- Prepare the Pecan Topping:
- In a medium saucepan, combine melted butter, brown sugar, corn syrup, and salt over medium heat. Stir until smooth and sugar dissolves.
- Add chopped pecans, stirring to coat them evenly. Remove from heat and set aside to cool slightly.
- Prepare the Cake Batter:
- Whisk together the all-purpose flour, baking powder, baking soda, and kosher salt in a large bowl.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in vanilla extract and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Assemble and Bake:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
- Pour the pecan topping into the prepared pan, spreading it evenly.
- Carefully pour the cake batter over the pecan topping, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes.
- Run a knife around the edges, invert the cake onto a serving plate.
- Serve warm or at room temperature.
Notes
- To make the cake gluten-free, use a gluten-free all-purpose flour blend.
- Add cinnamon or nutmeg to the cake batter for a spiced twist.
- For a deeper flavor, substitute dark brown sugar for light brown sugar in the topping.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American