Upside Down Pecan Cake
Delight your taste buds with this show-stopping Upside Down Pecan Cake, a perfect blend of rich caramel, buttery pecans, and tender vanilla cake. This dessert masterpiece begins with a luscious layer of caramelized brown sugar and pecan halves, which transforms into a glossy, nutty topping once inverted. The moist buttermilk-infused cake serves as the perfect base, with its fluffy crumb and subtle sweetness. Ideal for any occasion, this easy-to-make yet striking cake takes just an hour from start to finish and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Impress your guests or simply treat yourself with this indulgent pecan dessert that’s as beautiful as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 115 grams unsalted butter (divided)
- 150 grams light brown sugar (packed)
- 200 grams pecan halves
- 190 grams all-purpose flour
- 200 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 120 milliliters buttermilk
- 60 milliliters milk
- 1 teaspoons vanilla extract
- 2 pieces large eggs
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper.
Melt 55 grams of unsalted butter in a small saucepan over medium heat. Add the brown sugar and stir until completely dissolved and the mixture is bubbling slightly, about 2-3 minutes.
Pour the butter-sugar mixture evenly into the prepared cake pan. Arrange the pecan halves in a single layer over the caramel mixture, flat side facing down. Set aside.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the remaining 60 grams of butter until light and fluffy using a hand or stand mixer. Add the eggs one at a time, beating well after each addition.
Combine the buttermilk, milk, and vanilla extract in a measuring cup. Gradually add the dry ingredients and the wet mixture (buttermilk mixture) alternately to the creamed butter and eggs, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the cake batter gently over the pecan topping in the prepared pan and spread evenly with a spatula. Tap the pan lightly to remove air bubbles.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Peel off the parchment paper, if used.
Allow the cake to cool for an additional 15 minutes before serving. Enjoy warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.7 g | 328% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 3013 mg | 131% | |
| Total Carbohydrate | 389.0 g | 141% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 217.8 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 468 mg | 36% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1457 mg | 31% | |
*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.
