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Classic Pecan Upside Down Cake with Sticky Caramel

A slice cut from a moist pecan upside down cake, showing the gooey caramel topping and rich crumb.
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Make this rich, buttery Pecan Upside Down Cake for a showstopper dessert. The sweet, sticky, caramelized pecan topping pairs perfectly with the moist cake layer, making it ideal for holidays or family gatherings.

Ingredients

Scale
  • 1 cup pecan halves
  • 1/2 cup unsalted butter, for topping
  • 3/4 cup packed brown sugar, for topping
  • 2 tablespoons heavy cream
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened, for cake
  • 3/4 cup granulated sugar, for cake
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan.
  2. Prepare the topping: In a small saucepan over medium heat, melt the 1/2 cup of butter. Stir in the brown sugar until smooth. Remove from heat and stir in the heavy cream.
  3. Pour the butter and sugar mixture evenly into the bottom of the prepared cake pan. Sprinkle the pecan halves evenly over the caramel layer.
  4. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  5. In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  6. Add half of the dry ingredients to the butter mixture and mix on low speed until just combined. Mix in the sour cream or yogurt. Add the remaining dry ingredients and mix until just blended. Do not overmix.
  7. Gently pour the cake batter over the pecan layer in the pan, spreading it evenly with a spatula.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 10 minutes.
  10. Place a serving plate upside down over the cake pan. Carefully and quickly invert the pan and plate together. Lift the pan off the cake. If any pecans stick, gently place them back onto the top of the cake.
  11. Serve warm or at room temperature.

Notes

  • For a pecan pie cake twist, add 1/4 teaspoon of ground cinnamon to the dry cake ingredients.
  • If you do not have sour cream, plain yogurt works as a substitute for a moist cake.
  • This cake is excellent served warm with vanilla ice cream.

Nutrition

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

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