Pecan Upside Down Cake
A decadent and straightforward dessert, this Pecan Upside Down Cake layers a rich, buttery pecan topping beneath a moist and tender vanilla cake. Prepared in a single round pan, it delivers a caramelized crunch with every bite and is destined to be a cherished favorite.
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Servings: 10 slices
Ingredients
For the Pecan Topping
- ½ stick + 2 tablespoons of unsalted butter
- ½ cup packed brown sugar
- ⅓ cup light corn syrup
- ¼ teaspoon fine salt
- 1½ to 2 cups of pecan halves or chopped pieces
For the Vanilla Cake Batter
- ¾ cup white granulated sugar
- 2 large eggs at room temperature
- ¾ cup full-fat sour cream or plain Greek yogurt softened to room temperature
- 6 tablespoons unsalted butter melted and cooled slightly
- ¼ cup whole milk warmed to room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 10-inch round cake pan by lining the bottom with a parchment paper circle. Generously coat the inside with non-stick spray or softened butter, and set aside.
- Place the corn syrup, brown sugar, unsalted butter, and salt into a shallow pan or skillet over medium heat. Stir continuously until the mixture reaches a boil, then remove from the heat source.
- Stir the pecans into the hot mixture, ensuring each piece is fully coated. Pour this mixture into the prepared cake pan, spreading it evenly across the bottom. Chill in the refrigerator while preparing the cake batter.
- In a mixing bowl, combine the granulated sugar and eggs. Using a hand mixer (or whisk by hand), beat for 3–5 minutes until the mixture becomes pale and increases in volume.
- Stir in the sour cream, cooled melted butter, whole milk, and vanilla extract. Mix until smooth and well incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture. Mix only until combined—small lumps in the batter are expected and will contribute to a lighter texture.
- Retrieve the chilled pecan layer from the fridge. Gently pour the prepared cake batter over it, smoothing the top with a spatula to create an even layer.
- Bake in the center of the oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached. The surface should appear golden brown and begin to pull away from the pan edges.
- Once removed from the oven, immediately run a knife around the inner edge of the pan to loosen the sides. Let the cake rest for 8–10 minutes.
- Position a serving plate on top of the cake pan. Holding both firmly, flip the cake pan and plate together in one swift motion. Carefully lift the pan away. If any pecans remain stuck, gently scrape them out and place back atop the cake.
- Allow the cake to cool entirely before slicing into 10 equal portions for serving.
Notes
Storage:
The cake may be prepared up to 2 days in advance. After baking, wrap it tightly in plastic wrap or store in a sealed container at room temperature. Ingredient Alternatives:
- Store covered at room temperature for up to 4 days.
- Refrigerate in an airtight container for up to 7 days.
- To freeze, place slices on a tray until firm, then wrap individually in plastic wrap and store in a sealed bag or container for up to 3 months. Thaw at room temperature before enjoying.
The cake may be prepared up to 2 days in advance. After baking, wrap it tightly in plastic wrap or store in a sealed container at room temperature. Ingredient Alternatives:
- Salted butter may be used in place of unsalted; omit added salt.
- Dark corn syrup can replace light corn syrup.
- Greek yogurt is a suitable substitute for sour cream.
- Vegetable oil may replace butter in the cake batter.
- Buttermilk or half-and-half may be used in lieu of whole milk.