Description
Caramel pecan upside down cake with cinnamon arrives as a sweet Southern treasure that melts in your mouth with rich, buttery goodness. Warm cinnamon and gooey caramel create pure comfort right from your own kitchen.
Ingredients
Scale
Base Layer:
- 1 cup brown sugar
- ½ cup unsalted butter
- 1 cup pecans
Cake Batter:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 2 large eggs
- ½ cup milk
Spices and Leavening:
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Crank the oven to a toasty 350°F and grab a 9-inch cake pan.
- Melt ½ cup unsalted butter with 1 cup brown sugar in a saucepan until smooth and bubbling.
- Pour the caramel mixture into your cake pan, spreading it evenly across the bottom.
- Scatter 1 cup pecans carefully over the caramel layer, creating a beautiful nutty pattern.
- Whisk 1 cup flour, 1 tsp baking powder, ½ tsp cinnamon, and ¼ tsp salt in a separate bowl.
- Beat 2 large eggs with ½ cup granulated sugar until the mixture becomes light and fluffy.
- Pour ½ cup milk into the egg mixture and gently fold in the dry ingredients.
- Carefully pour your batter over the pecan-caramel base, ensuring even coverage.
- Slide the pan into the preheated oven and bake for 33 minutes until the top turns golden brown.
- Remove from the oven and let the cake rest for 5 minutes.
- Place a large plate over the pan and swiftly flip to reveal the glistening caramel pecan topping.
Notes
- Toasting pecans beforehand intensifies their nutty flavor and adds extra depth to the caramel layer.
- Use a cast-iron skillet for even caramel distribution and a beautiful rustic presentation.
- Room temperature eggs blend more smoothly and create a more consistent cake texture.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend without changing other ingredients.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 345 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg