Pecan Upside Down Cake
A stunning and moist cake featuring buttery pecans and a rich caramelized topping that makes it an impressive dessert for any occasion.
Ingredients
For the topping
- 1 cup pecans Fresh pecans, lightly toasted for extra flavor if desired.
- 1/2 cup butter, melted Melted over medium heat.
- 1 cup brown sugar Packed brown sugar for best results.
For the cake
- 1 1/2 cups all-purpose flour Measure carefully to avoid a dry cake.
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a round cake pan.
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar until smooth.
- Pour the butter and brown sugar mixture into your greased cake pan and arrange the pecans neatly on top.
Mixing the batter
- In a mixing bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda.
- In a separate bowl, combine the eggs, vanilla extract, and buttermilk.
- Gradually add the wet mixture into the dry ingredients, stirring just until combined (avoid overmixing).
Baking
- Pour the batter over the layer of pecans in your cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for a few minutes before inverting it onto a serving plate. Serve warm and enjoy.
Notes
To ensure perfect cake results, measure flour carefully, use fresh pecans, and allow the cake to cool slightly before inverting to prevent breaking.