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Sarah

Pecan Upside Down Cake

A soft vanilla cake baked under a sticky caramelized brown sugar pecan topping, then flipped so the pecans end up glossy on top.
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Prep Time 15 minutes
Cook Time 38 minutes
Cooling Time 8 minutes
Total Time 1 hour 1 minute
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter for topping
  • 1 cup light brown sugar packed (for topping)
  • 1 1/2 cups pecan halves for topping
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk

Method
 

  1. Preheat oven to 350°F (175°C) and butter a 9-inch round cake pan. If using a springform pan, set it on a baking sheet.
  2. Melt butter and stir in brown sugar until it forms a smooth syrup. Pour into the pan.
  3. Let the syrup sit a minute, then arrange pecan halves over it in a single layer. Don't move them once placed.
  4. Whisk flour, baking powder and salt. In a separate bowl, cream butter and sugar, beat in eggs and vanilla, then mix in the flour mixture and milk alternately.
  5. Spoon batter gently over the pecans and bake 35 to 40 minutes until a toothpick comes out clean.
  6. Cool 5 to 10 minutes while the caramel is still warm and glossy, then run a knife around the edge and flip onto a plate.

Notes

  • Stir the sugar fully into the melted butter before pouring it into the pan, this helps the topping release cleanly.
  • Flip while the caramel is still warm, not after it has fully cooled and set, or it may stick to the pan.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.