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Classic Pecan Upside Down Cake

Close-up of a slice of pecan upside down cake showing the moist crumb and sticky pecan topping.
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Make a rich, buttery cake topped with a sweet, sticky layer of caramelized pecans.

Ingredients

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  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 cup pecan halves
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch round cake pan.
  2. In a small saucepan over medium heat, melt the 1/2 cup butter. Stir in the brown sugar until dissolved. Pour this mixture evenly into the bottom of the prepared cake pan.
  3. Arrange the pecan halves in a single layer over the brown sugar mixture in the pan. Set the pan aside.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. In a large bowl, cream together the granulated sugar and the 1/2 cup softened butter until light and fluffy.
  6. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  8. Carefully spoon the cake batter evenly over the pecan layer in the pan.
  9. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 10 minutes.
  11. Place a serving plate upside down over the cake pan. Carefully invert the pan and plate together. Lift the pan off the cake. If any pecans stick to the pan, gently place them back onto the cake.
  12. Serve warm or at room temperature.

Notes

  • For a slightly more Southern flavor, substitute buttermilk for the whole milk.
  • You can use chopped pecans if you prefer a less uniform topping.
  • If the caramel sticks to the pan when you invert it, gently warm the bottom of the pan on the stovetop for about 30 seconds to loosen the caramel before trying again.

Nutrition

Find it online: https://tasteportfolio.com/pecan-upside-down-cake-recipe-classic-caramel/