Description
This Indulgent Pecan Upside Down Cake is a perfect blend of rich caramel, crunchy pecans, and moist, fluffy cake. A classic comfort dessert, it features a luscious caramel sauce with toasted pecan halves on top, baked to a golden finish. Ideal for cozy gatherings or special occasions, this cake offers pure comfort bliss in every bite.
Ingredients
Scale
Caramel & Topping
- 1/2 cup Unsalted Butter (Adds richness and a velvety texture; can substitute with margarine for a dairy-free option.)
- 1 cup Brown Sugar (Delivers deep sweetness; light brown sugar is a suitable substitute.)
- 1/4 cup Heavy Cream (Creates a luxurious caramel sauce; half-and-half makes for a lighter alternative.)
- 1 1/2 cups Pecan Halves (Provide a delightful crunch; use fresh, unsalted pecans for best results.)
Cake Batter
- 1 1/2 cups All-Purpose Flour (Gives structure to the cake; can be swapped with a gluten-free blend.)
- 1 1/2 teaspoons Baking Powder (Acts as a leavening agent.)
- 1 pinch Salt (Balances the sweetness.)
- 3/4 cup Granulated Sugar (Sweetens the cake; reduce slightly for less sweetness.)
- 2 units Eggs (Binds ingredients together; try flax eggs for a vegan option.)
- 1 teaspoon Vanilla Extract (Infuses the batter with aromatic flavor.)
- 1/2 cup Milk (Keeps batter moist; substitute with almond or soy milk for dairy-free choice.)
- Softened unsalted butter (about 1/4 cup, for batter mixing)
Instructions
- Prepare Caramel and Topping: In a medium saucepan, melt the unsalted butter over medium heat until bubbly. Stir in the brown sugar and heavy cream, mixing continuously until smooth and bubbly, about 3-5 minutes. Immediately pour this caramel mixture into a greased 9-inch round cake pan and evenly layer the pecan halves on top of the caramel.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Beat Butter and Sugar: In a mixing bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes. This helps aerate the batter for a better texture.
- Add Eggs and Vanilla: Add eggs one at a time into the butter and sugar mixture, mixing well after each addition. Then incorporate the vanilla extract to infuse aromatic flavor into the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix gently until just combined, ensuring not to overmix to keep the cake tender.
- Assemble the Cake: Spoon the batter evenly over the pecan and caramel topping in the cake pan. Spread carefully to maintain an even layer for uniform baking.
- Bake: Place the cake in a preheated oven at 350°F (175°C) and bake for 35-40 minutes. The cake is done when its top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Then run a knife around the edges to loosen it, and carefully invert the cake onto a serving plate to reveal the glossy pecan caramel topping.
Notes
- You can substitute margarine for butter and use flax eggs to make it vegan.
- For a dairy-free alternative, replace heavy cream with half-and-half, and milk with almond or soy milk.
- Use fresh, unsalted pecans to prevent bitterness and ensure the best flavor.
- Reducing granulated sugar slightly in the batter will lower overall sweetness if desired.
- Be careful not to overmix the batter to ensure the cake remains tender and moist.