Pecan Upside Down Cake
This Pecan Upside Down Cake combines caramelized pecans and buttery vanilla cake for a dessert that’s both rich and comforting. With its glossy topping and tender crumb, it’s an easy yet impressive treat that tastes like a pecan pie in cake form.
Ingredients
- Pecan Topping
- ½ cup unsalted butter melted
- ¾ cup brown sugar packed
- ¼ cup maple syrup or honey
- 1½ cups pecan halves
- Cake Batter
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar or substitute
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk whole or almond milk
Instructions
- Preheat and Prepare Pan: Heat oven to 350°F (175°C). Grease and line a 9-inch round pan with parchment paper.
- Make the Pecan Topping: Pour melted butter into the pan, sprinkle brown sugar evenly, drizzle syrup, and arrange pecans in a single layer.
- Prepare the Cake Batter: Whisk flour, baking powder, and salt. Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Combine and Assemble: Alternate adding dry ingredients and milk to the wet mixture until smooth. Pour batter over pecans and smooth evenly.
- Bake: Bake for 40–45 minutes or until a toothpick comes out clean.
- Invert and Cool: Let cool 10–15 minutes, then invert onto a plate. The topping should be glossy and caramelized.
- Serve: Enjoy warm or at room temperature.
Notes
Serve with whipped cream or vanilla ice cream.
Drizzle with caramel or maple syrup.
Enjoy with coffee or spiced tea.
Storage & Reheating
Room Temperature: Up to 2 days, covered.
Refrigerator: Up to 5 days in airtight container.
Freezer: Up to 2 months; reheat 15–20 seconds in microwave.