Maple Syrup Upside Down Cake
Indulge in the sweet, nutty decadence of a Maple Syrup Upside Down Cake, a dessert that’s as stunning as it is delicious. This recipe features a gooey topping of rich maple syrup, buttery caramel, and toasted pecans, which soak into a soft, fluffy vanilla cake for an irresistible combination of textures and flavors. Made with pantry staples like all-purpose flour, brown sugar, and whole milk, this nostalgic treat is both simple to create and elegantly satisfying. Perfectly baked in just 40 minutes, this cake is flipped after baking to reveal its glistening, golden-brown topping, making it a show-stopping centerpiece for any gathering. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly unforgettable dessert experience. With keywords like "maple syrup cake," "upside-down dessert," and "pecan caramel topping," this recipe is a must-try for any home baker looking to impress!
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Recipe Information
Ingredients
- 120 ml maple syrup
- 50 g unsalted butter (for topping)
- 50 g light brown sugar
- 100 g pecans (halves or chopped)
- 180 g all-purpose flour
- 2 tsp baking powder
- 0.25 tsp salt
- 115 g unsalted butter (for cake batter, softened)
- 150 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 120 ml whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
Pour the maple syrup into the prepared cake pan, spreading it evenly across the bottom.
In a small saucepan, melt the 50g of butter over medium heat. Stir in the light brown sugar until dissolved, then pour this mixture evenly over the maple syrup in the pan.
Arrange the pecans over the syrup and sugar mixture in a single, even layer. Set the pan aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter (115g) and granulated sugar until light and fluffy, about 3-5 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.
Carefully spoon the cake batter over the pecan layer in the pan, spreading it evenly without disturbing the topping.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges to loosen it.
Invert the cake onto a serving plate. Slowly lift the pan, allowing the syrup and pecan topping to drizzle over the cake.
Let the cake cool for an additional 10 minutes before serving. Enjoy warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 39.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
