Description
Indulgent caramel pecan upside-down cake with cinnamon brings Southern comfort to dessert tables with rich, gooey layers of sweet nostalgia. Warm spices and golden caramel invite guests to savor each luxurious, buttery bite.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (180g) pecan halves
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter (for topping)
- ½ cup (115g) unsalted butter, softened (for cake)
Sweeteners:
- 1 cup (200g) light brown sugar, packed (for topping)
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed (for cake)
Liquid and Flavor Enhancers:
- ½ cup (120ml) buttermilk
- ¼ cup (60ml) heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Craft a luscious caramel foundation by melting butter in a saucepan, then incorporating brown sugar and heavy cream. Whisk until the mixture transforms into a silky, bubbling caramel. Pour this golden elixir into a greased cake pan, creating an inviting base layer.
- Strategically arrange pecan halves across the caramel surface, ensuring an elegant, even distribution that will become the cake’s crowning glory when inverted.
- Activate the oven to 350F (175C), preparing a warm environment for the upcoming culinary creation.
- Sift together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl, creating a harmonious dry ingredient blend.
- In a separate large mixing bowl, cream butter with granulated and brown sugars until the mixture becomes light and voluminous, signaling proper aeration.
- Incorporate eggs individually into the butter-sugar mixture, followed by a splash of vanilla extract, blending until smooth and cohesive.
- Gradually fold the dry ingredient mixture into the wet ingredients, alternating with buttermilk. Mix gently to maintain the batter’s delicate structure, stopping just as ingredients are combined.
- Delicately spoon the batter over the pecan-caramel base, smoothing the surface with a spatula to ensure an even distribution.
- Slide the cake pan into the preheated oven, allowing it to bake for 35-40 minutes. The cake is ready when a toothpick emerges clean from its center.
- Remove from the oven and let the cake rest in the pan for 10 minutes, allowing initial cooling and caramel setting.
- Trace the cake’s edges with a knife to loosen, then confidently invert onto a serving plate, revealing the glistening pecan topping.
- Allow the cake to cool completely, letting the flavors meld and the caramel to set before serving this decadent dessert.
Notes
- Swap pecans with other nuts like walnuts or almonds for different flavor profiles and texture variations.
- Reduce sugar content by using coconut sugar or monk fruit sweetener for a lower-glycemic option.
- Create a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend to maintain cake’s soft structure.
- Prevent caramel from burning by using medium-low heat and stirring constantly during preparation to achieve smooth, golden consistency.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg