Description
Pecan upside down cake comes together like a delightful surprise waiting in your kitchen, bringing Southern comfort straight to your dessert plate. Caramel-glazed pecans create a golden crown that makes this cake a delectable treat your family will absolutely adore.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup pecans
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup buttermilk
Supporting Ingredients:
- ½ cup unsalted butter
- 2 large eggs
Final Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to a precise 350°F and coat a 9-inch round cake pan with cooking spray to ensure smooth cake release.
- Melt ½ cup unsalted butter and 1 cup brown sugar in a skillet over low heat, stirring constantly until the mixture transforms into a silky caramel sauce.
- Pour the warm caramel directly into the prepared cake pan, creating an even layer that will become your cake’s delicious topping.
- Carefully arrange 1 cup of pecans in a single, attractive layer across the caramel surface, ensuring complete coverage.
- Whisk 2 large eggs with 1 cup granulated sugar and 1 teaspoon vanilla extract until the mixture becomes light and smooth.
- In a separate bowl, combine 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gently fold the dry ingredients into the egg mixture, alternating with 1 cup buttermilk to create a tender, well-blended batter.
- Carefully pour the batter over the pecan layer, spreading it evenly to cover the entire surface.
- Bake at 350°F for 32-35 minutes, checking doneness with a toothpick that should come out clean when inserted into the center.
- Allow the cake to rest for exactly 10 minutes, then confidently flip onto a serving plate, revealing the gorgeous pecan caramel topping.
Notes
- Check the butter and brown sugar caramel carefully while cooking to prevent burning, stirring gently over low heat.
- Toast the pecans briefly before adding them to the pan for deeper, richer flavor that enhances the cake’s overall taste.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free baking blend to maintain the cake’s texture.
- Store the cake at room temperature covered with plastic wrap for up to three days, ensuring the caramel stays soft and the pecans remain crisp.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 391 kcal
- Sugar: 32 g
- Sodium: 186 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 52 mg