Description
This Pecan Upside Down Cake is a delightful dessert featuring a rich, buttery brown sugar topping with crunchy pecan halves. The tender vanilla-flavored cake bakes to golden perfection and is inverted after baking to reveal a glossy, nutty surface that adds a wonderful texture and flavor contrast. Perfect for gatherings or a special treat, this classic cake is easy to make and sure to impress.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 cup pecan halves
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking and ensure easy release after baking.
- Prepare the Topping: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cook until the mixture becomes bubbly and smooth. Pour this mixture evenly into the bottom of the prepared cake pan. Arrange the pecan halves evenly over the sugar mixture to create a decorative and flavorful topping.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar together until creamy and fluffy. Add eggs one at a time, beating well after each addition to incorporate air. Stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing which could toughen the cake.
- Assemble and Bake: Pour the prepared batter over the pecan topping in the cake pan. Smooth the top with a spatula for even baking. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, cool the cake in the pan for 10 minutes to set the topping. Then carefully invert the cake onto a serving plate to reveal the glossy pecan topping.
Notes
- Use fresh pecans for the best flavor and crunch.
- For a richer cake, substitute milk with buttermilk.
- Allow the cake to cool slightly before inverting to prevent the topping from sticking to the pan.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for longer shelf life.
- This cake pairs wonderfully with whipped cream or vanilla ice cream.
