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