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.
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
Instructions
repare the Pecan Topping:
- Preheat oven to 350°F (175°C).
- Melt brown sugar and butter in a saucepan over medium heat until smooth.
- Stir in chopped pecans and pour the mixture into a greased 9-inch round cake pan, spreading evenly.
Prepare the Cake Batter:
- Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl.
- Beat sugar and eggs in a separate bowl until light and fluffy.
- Mix sour cream, milk, and vanilla extract into the egg mixture.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
Assemble and Bake:
- Spread batter over the pecan topping in the pan.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- 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
