Irresistible Pecan Upside Down Cake for Effortless Indulgence
Experience the best of nostalgia with this Pecan Upside Down Cake, featuring a rich, gooey topping and soft cake.
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Servings: 8 slices
Calories: 350kcal
Equipment
- 9-inch round cake pan
- small saucepan
- medium-sized bowl
- large bowl
Ingredients
For the Topping
- 8 tablespoons Unsalted Butter Provide richness essential for both batter and topping.
- 1 cup Packed Light or Dark Brown Sugar Adds sweetness and moisture.
- ¼ cup Honey or Light Corn Syrup Enhances the topping's sticky texture.
- 1 ¼ cups Raw Pecan Halves Contributes crunch and nutty flavor.
For the Cake Batter
- ¾ cup Sour Cream or Full-Fat Greek Yogurt Provides moisture and tanginess.
- 2 large Eggs At room temperature.
- 1 ½ cups All-Purpose Flour Forms the main structure.
- 1 ½ teaspoons Baking Powder Helps the cake rise.
- ½ teaspoon Baking Soda Acts as an additional leavening agent.
- ¾ cup Granulated Sugar Enhances sweetness.
- ½ cup Neutral Oil Keeps the cake moist.
- ¼ cup Water Hydrates the batter.
- 1 teaspoon Vanilla Extract Enhances flavor.
- 2 teaspoons Ground Cinnamon Offers warmth and spice.
- ⅛ teaspoon Kosher Salt Balances sweetness.
For Serving
- Vanilla Ice Cream Optional scoop to complement your warm cake.
Instructions
Step-by-Step Instructions for Pecan Upside Down Cake
- Preheat your oven to 350ºF (175ºC) and grease a 9-inch round cake pan with butter or cooking spray.
- Combine brown sugar, butter, honey, and salt in a saucepan; heat over medium-low until melted and smooth. Pour this into the prepared cake pan.
- Evenly sprinkle pecan halves over the topping before setting the pan aside.
- In a bowl, whisk together flour, baking powder, and baking soda.
- In another bowl, combine sour cream, eggs, sugar, oil, water, vanilla, and salt; whisk until smooth.
- Gradually fold the dry ingredients into the wet ingredients to form a batter.
- Dollop half of the batter over the topping and sprinkle with cinnamon-sugar.
- Add the remaining batter and spread evenly.
- Bake for 35-45 minutes, or until golden brown and a toothpick comes out clean.
- Let cool in the pan for 10-15 minutes before inverting onto a plate.
- Optionally sprinkle flaky salt on top, serve warm with ice cream.
Notes
This cake is a perfect blend of nostalgia and flavor, making it ideal for any occasion.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 120mg | Fiber: 1g | Sugar: 28g | Vitamin A: 500IU | Calcium: 50mg | Iron: 1mg