Why You’ll Love This Recipe
This cake combines the comforting flavors of cinnamon and caramel with the satisfying crunch of pecans. It’s an impressive yet approachable dessert, ideal for gatherings or a special treat at home. The upside-down presentation adds a visually appealing touch, making it a centerpiece-worthy addition to any table.
Ingredients
For the Caramel Pecan Topping:
- 110g (1/2 cup) vegan butter, melted
- 110g (1/2 cup) light brown sugar
- 36ml (3 tablespoons) corn syrup, maple syrup, or golden syrup
- A pinch of salt
- 100g (1 cup) pecan halves
For the Cinnamon Cake:
- 200ml (3/4 cup + 1 tablespoon) unsweetened almond milk, or any other plain milk
- 1 tablespoon white vinegar
- 80ml (1/3 cup) sunflower oil
- 170g (3/4 cup + 1 tablespoon) granulated sugar or golden sugar
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 200g (1 cup + 2/3 cup) all-purpose flour
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Caramel Pecan Topping:
- In a saucepan over medium heat, combine the melted butter, light brown sugar, syrup, and a pinch of salt. Stir until the sugar almost dissolves.
- Add the pecan halves, ensuring they are well coated with the caramel mixture.
- Remove from heat and set aside.
- Prepare the Cake Batter:
- Preheat your oven to 180°C (360°F).
- Grease an 8-inch cake pan thoroughly.
- In a bowl, combine the warm milk and white vinegar. Let it sit for a few minutes to curdle slightly, creating a buttermilk substitute.
- Add the granulated sugar, sunflower oil, and pure vanilla extract to the milk mixture. Stir until the sugar dissolves completely.
- In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon powder, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined and smooth.
- Assemble the Cake:
- Evenly spread the caramel pecan mixture at the bottom of the prepared cake pan.
- Pour the cake batter over the pecan layer, smoothing the top with a spatula.
- Place the cake pan on a baking tray to catch any potential spills.
- Bake:
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 30 minutes.
- Invert and Serve:
- After cooling, place a serving plate over the cake pan and carefully flip it to release the cake.
- Gently tap the pan to ensure the cake releases, then lift the pan off.
- Let the cake cool further on a wire rack before slicing and serving.
Servings and Timing
- Servings: Approximately 8 slices
- Preparation Time: 20 minutes
- Cooking Time: 40-45 minutes
- Total Time: About 1 hour 5 minutes
Variations
- Nut Alternatives: Substitute pecans with walnuts or almonds for a different flavor profile.
- Spice Mix: Enhance the warmth by adding a pinch of nutmeg or allspice to the batter.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to accommodate dietary preferences.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm individual slices in the microwave for about 10-15 seconds to enjoy a freshly baked taste.
FAQs
What is a Caramel Pecan Upside-Down Cake with Cinnamon?
A Caramel Pecan Upside-Down Cake with Cinnamon is a dessert where a cinnamon-flavored cake is baked over a layer of caramel-coated pecans. After baking, the cake is inverted, showcasing the gooey caramel pecan topping.
Can I use regular butter instead of vegan butter?
Yes, regular unsalted butter can be used in place of vegan butter if dietary restrictions allow.
Caramel Pecan Upside-Down Cake with Cinnamon
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
Discover the ultimate comfort dessert with this Caramel Pecan Upside-Down Cake with Cinnamon. Featuring a moist, cinnamon-spiced cake topped with a luscious caramel-pecan glaze, this recipe is perfect for cozy gatherings and celebrations. Easy to prepare and stunning to serve, it’s a sweet indulgence that’s sure to impress.
Ingredients
For the Caramel Pecan Topping:
- 110g (1/2 cup) vegan butter, melted
- 110g (1/2 cup) light brown sugar
- 36ml (3 tablespoons) corn syrup, maple syrup, or golden syrup
- A pinch of salt
- 100g (1 cup) pecan halves
For the Cinnamon Cake:
- 200ml (3/4 cup + 1 tablespoon) unsweetened almond milk (or any plain milk)
- 1 tablespoon white vinegar
- 80ml (1/3 cup) sunflower oil
- 170g (3/4 cup + 1 tablespoon) granulated or golden sugar
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 200g (1 cup + 2/3 cup) all-purpose flour
Instructions
- Prepare the Caramel Pecan Topping:
- Combine melted butter, brown sugar, syrup, and salt in a saucepan over medium heat. Stir until sugar dissolves.
- Mix in pecan halves, coat thoroughly, and set aside.
- Make the Cake Batter:
- Preheat oven to 180°C (360°F). Grease an 8-inch cake pan.
- Combine almond milk and vinegar; let curdle.
- Add sugar, oil, and vanilla to the milk mixture, stirring to dissolve.
- Whisk dry ingredients (flour, baking powder, cinnamon, salt) in a separate bowl. Mix into wet ingredients until smooth.
- Assemble the Cake:
- Spread caramel pecan mixture at the bottom of the pan.
- Pour batter over the pecans, smoothing the top.
- Bake and Cool:
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool in the pan for 30 minutes before inverting onto a plate.
- Serve:
- Let cool further before slicing and serving.
Notes
- Substitute pecans with walnuts or almonds if preferred.
- To enhance the spice, add a pinch of nutmeg or allspice.
- Use gluten-free flour for dietary adaptations.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
