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Caramel Pecan Upside Down Cake

Close-up of a moist slice of pecan upside down cake showing the buttery cake base and sticky, caramelized pecan topping.
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A moist cake featuring a rich, buttery, and caramelized pecan topping, similar to pecan pie.

Ingredients

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  • 1 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 2 cups pecan halves
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 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 milk

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch round cake pan.
  2. In a small saucepan over medium heat, melt 1 cup of butter. Stir in the brown sugar and 1 teaspoon of vanilla extract. Bring the mixture to a simmer, stirring constantly for 1 minute.
  3. Remove the saucepan from the heat and stir in the water. Pour this caramel mixture evenly into the bottom of the prepared cake pan.
  4. Arrange the pecan halves in a decorative pattern over the caramel layer in the pan. Set the pan aside.
  5. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  6. In a large bowl, cream together the 1/2 cup softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the remaining 1 teaspoon of vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  8. Carefully spoon the cake batter over the pecan layer in the pan, spreading it evenly without disturbing the pecans underneath.
  9. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 10 minutes.
  11. Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate. Lift the pan off the cake slowly. If any pecans stick to the pan, gently place them back onto the cake top.
  12. Serve warm or at room temperature.

Notes

  • For a bundt pan, increase the butter and sugar topping mixture by 50% and increase the baking time by 10 to 15 minutes.
  • You can substitute pecans with walnuts if desired.
  • If you prefer a slightly tangier cake, substitute the milk with buttermilk.

Nutrition

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