Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pecan Upside Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 71 reviews

This Pecan Upside Down Cake features a rich, buttery topping made with toasted pecans, brown sugar, and maple syrup, layered under a moist vanilla butter cake. Baked to golden perfection, it offers a delightful combination of nutty sweetness and tender crumb, perfect for any occasion.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Pecan Topping

  • 1/2 cup unsalted butter
  • 1/4 cup pure maple syrup
  • 1/2 cup light brown sugar (packed)
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/4 cups pecans (roughly chopped)

Vanilla Butter Cake

  • 1/2 cup unsalted butter (softened)
  • 3/4 cup white granulated sugar
  • 2 large eggs (room temperature)
  • 2 tsp pure vanilla extract
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup whole milk (room temperature)
  • 1/3 cup full-fat sour cream (room temperature)

Instructions

  1. Toast Pecans: Place the pecans in a dry skillet over medium heat and cook for 4 to 5 minutes, stirring often, until they become fragrant and lightly browned. Remove from heat and allow them to cool completely.
  2. Prepare Pecan Topping Mixture: In the same skillet, melt 1/2 cup unsalted butter. Whisk in the brown sugar and maple syrup until the sugar dissolves completely. Once pecans are cooled, chop them into smaller pieces, then stir into the butter-sugar mixture along with salt and cinnamon.
  3. Assemble Topping in Pan: Pour the pecan mixture into a greased 9-inch round cake pan, spreading evenly to cover the bottom.
  4. Make Vanilla Butter Cake Batter: In a large bowl, beat the 1/2 cup softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Mix Wet Ingredients: In a measuring cup, whisk together whole milk and sour cream until smooth.
  7. Combine Batter Components: Add one-third of the dry ingredients to the butter mixture, then half of the milk mixture. Stir gently until just combined. Repeat with another third of dry ingredients, then remaining milk mixture, finishing with the last of the dry ingredients. Mix carefully to avoid overmixing.
  8. Pour Batter Over Topping: Spread the batter evenly over the pecan layer in the pan.
  9. Bake the Cake: Bake in a preheated oven at 350°F (175°C) for 35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool and Invert Cake: Remove cake from oven and cool in the pan for 10 minutes. Run a knife around the edges, place a serving plate upside down on the pan, and carefully flip to release the cake. Allow the cake to cool at least 20 minutes so the topping sets before serving.

Notes

  • Be sure not to overmix the batter to keep the cake light and tender.
  • Allow the pecans to cool completely before mixing into the topping to prevent melting the sugar mixture.
  • Use room temperature ingredients to ensure even mixing and better texture.
  • Cooling the cake slightly before flipping prevents the topping from sticking to the pan.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pecan-upside-down-cake-recipe/