Maple Upside Down Cake
Indulge in the comforting sweetness of a **Maple Upside Down Cake**, a delightful twist on a classic dessert that combines rich, golden maple syrup with the nutty crunch of pecans. This cozy treat features a stunning caramelized topping created with a blend of maple syrup, brown sugar, and melted butter, perfectly paired with a light and tender vanilla-scented cake base. The unique upside-down assembly makes for a show-stopping presentation, while simple ingredients like all-purpose flour, whole milk, and pantry staples keep things approachable. Perfect for fall gatherings or any occasion in need of a warm, rustic dessert, this cake is best served fresh out of the oven or at room temperature. Whether you're a fan of pecan desserts, maple syrup recipes, or classic upside-down cakes, this easy-to-follow recipe is sure to impress.
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Recipe Information
Ingredients
- 120 ml maple syrup
- 115 g unsalted butter (melted, divided)
- 150 g light brown sugar
- 100 g pecans (halves)
- 190 g all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 200 g granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 120 ml whole milk
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and set aside.
Pour the maple syrup into the bottom of the prepared pan and spread evenly.
In a small bowl, mix 85g of the melted butter and the brown sugar. Spoon the mixture over the maple syrup in the pan, spreading it evenly.
Arrange the pecans in a circular pattern over the sugar mixture, covering the bottom of the pan. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the granulated sugar and remaining 30g of melted butter together until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.
Pour the cake batter gently over the pecan and maple syrup layer in the pan, spreading it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Run a knife around the edges of the pan to loosen the cake. Place a serving plate upside down over the pan, then carefully invert the cake onto the plate.
Let cool slightly before serving warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 287 mg | 12% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 58.5 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 142 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.
