Description
A rich and buttery pecan upside-down cake with a caramelized topping of crunchy pecans and brown sugar, baked beneath a soft vanilla cake.
Ingredients
- 1/2 cup unsalted butter (for topping)
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 1/2 cups pecan halves
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
Instructions
- Preheat oven to 175°C (350°F) and grease a round cake pan.
- In a saucepan, melt 1/2 cup butter with brown sugar and heavy cream. Stir until smooth and bubbling.
- Pour the caramel mixture into the prepared pan and spread evenly.
- Arrange pecan halves over the caramel layer.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Alternate adding dry ingredients with sour cream and milk, mixing until just combined.
- Pour batter over the pecan layer and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted comes out clean.
- Cool for 10–15 minutes, then invert onto a serving plate.
- Serve warm or at room temperature.
Notes
- Do not let the cake cool completely before inverting to prevent sticking.
- You can substitute walnuts for pecans if desired.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American