Description
Delightful pecan upside down cake delivers Southern charm with caramelized pecans and tender cake layers. Warm spices and rich buttery notes create a memorable dessert perfect for family gatherings and sweet celebrations.
Ingredients
Scale
- 1 ½ cups (170 g) pecans, roughly chopped
- 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 tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk, at room temperature
Instructions
- Caramel Foundation: Whisk melted butter, brown sugar, corn syrup, and salt into a smooth mixture. Spread evenly across a parchment-lined 9-inch cake pan, creating a rich base layer.
- Pecan Arrangement: Sprinkle chopped pecans generously over the caramel, forming an intricate textural foundation that will become the cake’s stunning top when inverted.
- Dry Ingredient Preparation: Sift together flour, baking powder, baking soda, and salt, creating a uniform dry mixture that will provide structure and lightness to the cake.
- Butter Mixture: Cream softened butter with granulated and brown sugars using an electric mixer until light and fluffy. Blend in eggs one at a time, then incorporate vanilla extract for depth of flavor.
- Batter Composition: Gently fold dry ingredients into the butter mixture, alternating with buttermilk. Mix until just combined, preserving the cake’s delicate texture and preventing overmixing.
- Baking Process: Pour batter carefully over the pecan-caramel base, ensuring even distribution. Bake in a preheated 350°F oven for 35-40 minutes, or until a toothpick inserted comes out clean.
- Cooling and Inverting: Allow cake to rest in the pan for 10 minutes, then confidently invert onto a serving plate. Remove parchment paper gently, revealing the glossy pecan topping.
- Serving: Present the cake warm or at room temperature, showcasing the beautiful caramelized pecan surface and inviting guests to savor its rich, decadent flavors.
Notes
- Master Caramel Consistency: Whisk butter, brown sugar, corn syrup, and salt carefully to create a smooth, even caramel that prevents burning or uneven coating.
- Prevent Pecan Sinking: Ensure pecans are evenly scattered and not too finely chopped to maintain texture and prevent them from disappearing into the cake batter.
- Avoid Overmixing Batter: Gently fold dry ingredients and buttermilk to maintain the cake’s delicate, tender crumb and prevent a dense, tough texture.
- Precise Inversion Technique: Let cake rest briefly before inverting to allow caramel to set slightly, ensuring a clean release and beautiful pecan topping presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 490
- Sugar: 34 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg