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Pecan Upside-Down Cake Recipe

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★★★★★

4.8 from 135 reviews

This Pecan Upside-Down Cake is a moist and flavorful dessert featuring a rich pecan and brown sugar topping caramelized beneath a tender, cinnamon-spiced cake. The buttery pecan topping pairs beautifully with the soft cake made with sour cream and flavored with cinnamon and vanilla. It is perfect for a comforting dessert or special occasion treat, served best warm with a scoop of vanilla ice cream.

Ingredients

Scale

For the Pecan Topping:

  • Butter or cooking spray, for the pan
  • 1/2 cup packed light or dark brown sugar
  • 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
  • 1/4 cup honey or light corn syrup
  • 1/8 teaspoon kosher salt
  • 1 1/4 cups raw pecan halves (about 5 ounces), coarsely chopped

For the Cake:

  • 3/4 cup sour cream or plain full-fat Greek yogurt, at room temperature
  • 2 large eggs, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1/2 cup neutral oil (such as grapeseed, vegetable, or canola)
  • 1/4 cup water
  • 1 teaspoon vanilla extract or paste
  • 1/4 cup light or dark brown sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • Flaky salt, for sprinkling (optional)
  • Vanilla ice cream, for serving (optional)

Instructions

  1. Prepare the pan and topping: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray. In a small saucepan, combine 1/2 cup brown sugar, butter pieces, honey or corn syrup, and kosher salt over medium heat. Stir until the butter melts and sugar dissolves, forming a caramel sauce. Remove from heat and stir in the chopped pecans. Pour the mixture evenly into the prepared pan and set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, 1/4 cup brown sugar, kosher salt, and ground cinnamon until uniformly combined.
  3. Combine wet ingredients: In a large bowl, whisk the sour cream (or Greek yogurt) and granulated sugar together until smooth. Add the eggs one at a time, beating well between additions. Stir in the neutral oil, water, and vanilla extract until combined.
  4. Incorporate dry ingredients: Gradually add the dry flour mixture into the wet mixture, folding gently until just combined. Take care not to overmix to keep the cake tender.
  5. Bake the cake: Pour the cake batter over the pecan topping in the prepared pan, spreading evenly with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
  6. Cool and invert: Allow the cake to cool in the pan on a wire rack for about 15 minutes. Run a knife around the edges to loosen. Place a serving plate over the pan and carefully invert the cake onto the plate so the pecan topping is on top. If any nuts stick to the pan, simply reposition them onto the cake.
  7. Serve: Optionally sprinkle flaky salt over the top for a sweet-salty contrast. Serve warm or at room temperature with a scoop of vanilla ice cream for an extra indulgent touch.

Notes

  • Use room temperature ingredients (eggs, sour cream, etc.) for the best texture and rise.
  • Do not overmix the cake batter to ensure a tender crumb.
  • You can substitute pecans with walnuts or other nuts as preferred.
  • Letting the cake cool slightly before inverting helps the topping set and prevents it from sticking.
  • Storing the cake covered at room temperature keeps it moist for up to 2 days.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

Keywords: pecan upside-down cake, upside-down cake, pecan cake, caramel pecan cake, cinnamon cake, moist cake dessert

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