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Classic Caramel Pecan Upside Down Cake

A slice of amazing pecan upside down cake with a gooey caramel topping sits on a white plate.
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Create a show-stopping dessert with this recipe for a moist, buttery cake topped with a rich, sticky, and deeply caramelized pecan layer. This cake is perfect for holiday gatherings.

Ingredients

Scale
  • 1/2 cup unsalted butter, for topping
  • 3/4 cup packed brown sugar, for topping
  • 2 tablespoons heavy cream, for topping
  • 1 cup pecan halves, for topping
  • 1 1/2 cups all-purpose flour, for cake
  • 1 1/2 teaspoons baking powder, for cake
  • 1/2 teaspoon baking soda, for cake
  • 1/4 teaspoon salt, for cake
  • 1/2 cup unsalted butter, softened, for cake
  • 3/4 cup granulated sugar, for cake
  • 2 large eggs, for cake
  • 1 teaspoon vanilla extract, for cake
  • 1/2 cup sour cream or plain yogurt, for cake
  • 1/2 cup milk, for cake

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan.
  2. Prepare the topping: In a small saucepan over medium heat, melt the 1/2 cup of butter. Stir in the brown sugar until dissolved. Remove from heat and stir in the heavy cream.
  3. Pour the butter and sugar mixture evenly into the bottom of the prepared cake pan. Arrange the pecan halves in a single layer over the caramel mixture.
  4. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  5. In a large bowl, beat the 1/2 cup of softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Alternate adding the dry ingredients and the wet ingredients (sour cream and milk) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Carefully spoon the cake batter over the pecan layer in the pan, spreading it evenly.
  8. Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 10 minutes.
  10. Place a serving plate upside down over the cake pan. Wearing oven mitts, carefully flip the pan and plate over together. Lift the pan off slowly. If any pecans stick, gently place them back onto the cake.
  11. Serve warm or at room temperature.

Notes

  • For a pecan pie cake hybrid flavor, add 1/4 teaspoon of ground cinnamon to the dry cake ingredients.
  • Serve this indulgent homemade cake warm with vanilla ice cream or a dollop of whipped cream.
  • You can prepare this cake ahead of time; cool completely, cover, and store at room temperature for up to two days.

Nutrition

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