Of course! A Pecan Upside Down Cake is a stunning and delicious twist on the classic pineapple version. It features a rich, buttery, caramelized pecan topping that becomes the bottom of the cake when flipped, revealing a beautiful and decadent finish.
Here is a classic and foolproof recipe for this Southern-inspired treat.
Pecan Upside Down Cake
This cake is moist, nutty, and has that perfect sweet-and-salty balance from the caramelized pecan topping.
Prep Time: 20 minutes
Bake Time: 40-50 minutes
Cooling Time: 20 minutes
Servings: 8-10
Ingredients
For the Pecan Topping:
· ½ cup (1 stick / 113g) unsalted butter
· 1 cup (220g) packed light brown sugar
· ¼ cup (60ml) pure maple syrup or honey
· 2 cups (about 200g) pecan halves
For the Cake Batter:
· 1 ½ cups (188g) all-purpose flour
· 1 ½ teaspoons baking powder
· ½ teaspoon salt
· ½ cup (1 stick / 113g) unsalted butter, softened
· ¾ cup (150g) granulated sugar
· 2 large eggs, at room temperature
· 1 teaspoon vanilla extract
· ½ cup (120ml) whole milk, at room temperature
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Do not grease the cake pan. The topping creates its own release.
- Make the Pecan Topping:
· In a 9-inch round cake pan (or a 10-inch cast-iron skillet), melt the ½ cup of butter over low heat on the stovetop (or in the preheating oven for a few minutes).
· Remove from heat. Stir in the brown sugar and maple syrup until well combined and smooth.
· Spread the mixture evenly over the bottom of the pan. Arrange the pecan halves in a single, beautiful layer on top of the sugar mixture. You can create a pattern or simply scatter them evenly. Set the pan aside. - Make the Cake Batter:
· In a medium bowl, whisk together the flour, baking powder, and salt.
· In a separate large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
· Beat in the eggs, one at a time, followed by the vanilla extract.
· Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix on low speed until just combined. Do not overmix. - Assemble and Bake:
· Carefully spoon the cake batter over the pecan layer in the pan. Use a spatula to gently spread it into an even layer, being careful not to disturb the pecans.
· Bake for 40-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. - The Critical Flip (Inverting):
· Let the cake cool in the pan on a wire rack for only 15-20 minutes. Do not let it cool completely, or the topping will stick.
· Run a thin knife around the edge of the pan to loosen the cake.
· Place a serving plate upside down over the cake pan. Using oven mitts, firmly hold the plate and pan together and flip them over in one confident motion.
· Gently lift the pan away. If any pecans stick, simply place them back on the cake. - Serve: Let the cake cool until just warm. Serve on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Why This Recipe Works: Pro Tips for Success
· Don’t Grease the Pan: The butter and sugar in the topping act as the non-stick agent and create the caramel sauce.
· Room Temperature Ingredients: Using room-temperature eggs, butter, and milk ensures a smooth, well-emulsified batter that rises evenly.
· The Flip Timing is Key: 15-20 minutes of cooling is the sweet spot. Too hot, and it can fall apart; too cool, and the caramel hardens and sticks to the pan.
· Use a Deep Enough Pan: The caramel can bubble up during baking, so ensure your cake pan has sides that are at least 2 inches high.
· Spice it Up: Add 1 teaspoon of cinnamon or a pinch of nutmeg to the cake batter for a warm, spiced flavor.
· Bourbon Pecan Variation: Add 1-2 tablespoons of bourbon to the brown sugar mixture for a deliciously grown-up twist.
Enjoy this spectacularly delicious and impressive cake! The combination of the moist, tender cake with the gooey, crunchy pecan topping is pure heaven.