Description
Irresistible Southern pecan upside down cake brings caramelized nutty richness to classic dessert traditions. Warm golden layers dripping with buttery brown sugar glaze promise a delectable slice of comfort that will satisfy sweet cravings completely.
Ingredients
Scale
Pecan Upside Down Cake
Nuts:
- 1 ½ cups (170 g) pecans, roughly chopped
Topping Ingredients:
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) brown sugar, packed
- ¼ cup (60 ml) light corn syrup (or honey as a substitute)
- ½ teaspoon salt
Cake Batter Ingredients:
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
Instructions
- Craft the decadent caramel foundation by whisking melted butter, brown sugar, corn syrup, and salt into a silky smooth mixture. Ensure even distribution across the bottom of a meticulously prepared 9-inch cake pan lined with parchment paper.
- Generously scatter chopped pecans across the caramel base, creating a luxurious textural landscape that will become the cake’s crowning glory.
- In a separate mixing vessel, combine flour, baking powder, baking soda, and salt, creating a dry ingredient blend that will provide structural integrity to the cake.
- Cream together softened butter with granulated and brown sugars using an electric mixer, whipping until the mixture transforms into a light, voluminous texture.
- Incorporate eggs individually, allowing each to integrate fully before adding the next. Introduce vanilla extract to enhance the flavor profile.
- Gradually fold dry ingredients into the butter mixture, alternating with buttermilk. Maintain a delicate touch to prevent overmixing, which could compromise the cake’s tender crumb.
- Delicately pour the batter over the pecan-caramel base, ensuring an even distribution that will create a harmonious final presentation.
- Slide the cake into a preheated 350°F oven, allowing it to bake for 35-40 minutes until a inserted toothpick emerges clean and pristine.
- After removing from the oven, permit the cake to rest in the pan for 10 minutes, allowing the caramel to slightly set and the cake to stabilize.
- Execute a precise inversion onto a serving plate, carefully lifting the pan to reveal the glistening pecan topping. Gently peel away any clinging parchment paper.
- Serve the cake warm or at room temperature, inviting guests to marvel at the beautiful caramelized pecan surface and indulge in its rich, decadent flavors.
Notes
- Choose pecans that are fresh and crisp to ensure maximum flavor and crunch in the cake’s topping.
- Toast the pecans lightly before adding them to the caramel mixture to enhance their nutty, rich flavor profile.
- Use room temperature ingredients like eggs and buttermilk to create a smoother, more consistent cake batter that bakes evenly.
- Gluten-free option: Replace all-purpose flour with a gluten-free flour blend and add 1/2 teaspoon of xanthan gum to maintain the cake’s structure.
- Prevent the caramel from burning by using a light-colored cake pan and checking the cake a few minutes before the recommended baking time.
- Store leftover cake covered at room temperature for up to 3 days, or refrigerate for extended freshness without compromising the texture.
- For a richer variation, swap some corn syrup with maple syrup to add depth and a subtle woodland sweetness to the caramel topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 337
- Sugar: 23 g
- Sodium: 165 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 57 mg