Pecan Upside Down Cake Recipe

Indulge in the rich, buttery decadence of a pecan upside down cake. This dessert combines a soft, moist cake with a caramelized pecan topping for an irresistible treat perfect for holidays, family gatherings, or anytime you’re craving something special. With its beautiful presentation and warm flavors, this cake is bound to impress.

What Is Pecan Upside Down Cake?

Pecan upside down cake features a luscious topping of pecans coated in a buttery caramel sauce, baked beneath a tender buttermilk cake. Once baked, the cake is inverted, revealing a glistening pecan layer on top. It’s a delightful fusion of nutty, sweet, and buttery flavors, making it a crowd-pleaser for any occasion.

Why You’ll Love This Recipe

• Simple yet stunning: The inverted pecan topping makes this cake look bakery-worthy without much effort.
• Versatile: Perfect for special occasions, holiday tables, or casual family desserts.
• Rich flavor: A blend of buttery caramel, crunchy pecans, and moist cake creates the perfect balance.
• Easy ingredients: Uses pantry staples and simple techniques for an impressive result.

Ingredients

Topping:

• ½ cup (1 stick) butter
• 1 cup brown sugar
• ¼ cup heavy cream
• 1½ cups pecan halves

Cake:

• 1½ cups (190g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (1 stick) butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup (180ml) buttermilk

Step-by-Step Instructions

Preparing the Topping

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium saucepan over medium heat, melt the butter.
3. Stir in the brown sugar and heavy cream, cooking until the mixture is smooth and slightly thickened.
4. Pour the caramel mixture into the prepared cake pan, spreading it evenly.
5. Arrange the pecan halves in a single layer over the caramel.

Making the Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.

Baking and Assembling

1. Pour the batter over the prepared topping in the pan, spreading it out evenly.
2. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate, lifting off the pan to reveal the caramelized pecan layer.

Serving Suggestions

• Serve warm or at room temperature for optimal flavor.
• Pair with whipped cream or a scoop of vanilla ice cream for added indulgence.
• Garnish with a drizzle of caramel sauce for an extra touch of sweetness.

Storing and Freezing

Storage Tips

• Room temperature: Store the cake in an airtight container for up to 2 days.
• Refrigeration: Keep refrigerated for up to 5 days. Bring to room temperature or gently warm slices before serving.

Freezing Instructions

• Wrap individual slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to 3 months.
• Thaw overnight in the refrigerator and reheat in the oven at 300°F (150°C) for 10-15 minutes before serving.

Recipe Variations

• Nut alternatives: Substitute walnuts or almonds for pecans if preferred.
• Spiced cake: Add 1 tsp of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
• Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Vegan adaptation: Replace butter with a plant-based alternative, heavy cream with coconut cream, eggs with flax eggs, and buttermilk with almond milk mixed with vinegar.

FAQs

Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Store it covered at room temperature and warm it slightly before serving to refresh the flavors.

What if I don’t have buttermilk?
You can make a buttermilk substitute by mixing ¾ cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Can I use a different pan size?
A 9-inch square pan works as well, though the baking time may vary slightly. Keep an eye on the cake and test for doneness with a toothpick.

This pecan upside down cake is a showstopper dessert with its rich caramel-pecan topping and soft, buttery cake. Whether served for a special occasion or a casual gathering, it’s sure to become a favorite. Try it out and share the joy of this irresistible treat with your loved ones!

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