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Pecan Upside-Down Cake Recipe

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This Pecan Upside-Down Cake is a luscious, moist cake topped with a rich, caramelized pecan layer. Featuring a blend of brown sugar, honey, and butter that forms a sticky, nutty topping, this classic dessert pairs wonderfully with vanilla ice cream for an indulgent treat. The cake itself is tender and flavorful, made with sour cream, cinnamon, and vanilla, offering a perfect balance of sweetness and warm spice.

Ingredients

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Pecan Topping

  • Butter or cooking spray, for the pan
  • 1/2 cup packed light or dark brown sugar
  • 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
  • 1/4 cup honey or light corn syrup
  • 1/8 teaspoon kosher salt
  • 1 1/4 cups raw pecan halves (about 5 ounces), coarsely chopped

Cake

  • 3/4 cup sour cream or plain full-fat Greek yogurt, at room temperature
  • 2 large eggs, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1/2 cup neutral oil, such as grapeseed, vegetable, or canola
  • 1/4 cup water
  • 1 teaspoon vanilla extract or paste
  • 1/4 cup light or dark brown sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • Flaky salt, for sprinkling (optional)
  • Vanilla ice cream, for serving (optional)

Instructions

  1. Prepare the topping: Butter or spray a 9-inch round cake pan with cooking spray. In a small saucepan over medium heat, melt the 8 tablespoons of butter with 1/2 cup brown sugar, 1/4 cup honey or light corn syrup, and 1/8 teaspoon kosher salt. Stir until the mixture is smooth and bubbling. Remove from heat and stir in the chopped pecans. Pour this topping mixture evenly into the prepared cake pan.
  2. Make the cake batter: In a large mixing bowl, whisk together the sour cream or Greek yogurt and eggs until smooth. In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda. Add the dry ingredients to the wet mixture along with the granulated sugar, neutral oil, water, vanilla extract, 1/4 cup brown sugar, 1/2 teaspoon kosher salt, and ground cinnamon. Mix until just combined, being careful not to overmix to keep the cake tender.
  3. Assemble the cake: Pour the batter evenly over the pecan topping in the cake pan, spreading gently to cover the entire surface.
  4. Bake the cake: Preheat your oven to 350°F (175°C). Bake the cake on the middle rack for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and the edges start to pull away slightly from the pan.
  5. Cool and invert: Let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate so the pecan topping is on top. If any nuts stick to the pan, gently press them back onto the cake.
  6. Serve: Optionally sprinkle flaky salt over the top for a sweet-salty contrast. Serve warm or at room temperature with a scoop of vanilla ice cream for a decadent finish.

Notes

  • Using room temperature eggs and sour cream or yogurt helps the batter mix together more smoothly and improves texture.
  • Be sure not to overmix the batter, or the cake may become dense.
  • You can substitute light corn syrup with honey for the topping for a different flavor profile.
  • If you don’t have a 9-inch round pan, a similarly sized oven-safe skillet can be used.
  • The cake is best served within a day or two but can be stored covered at room temperature or refrigerated.

Find it online: https://amandafood.com/pecan-upside-down-cake-recipe/