Description
A delightful Pecan Upside Down Cake featuring a caramelized pecan topping and a moist, fluffy cake.
Ingredients
- 1 cup pecan halves
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan.
- In a small bowl, combine the melted butter, brown sugar, heavy cream, and vanilla extract. Pour this mixture into the bottom of the prepared cake pan. Evenly distribute the pecan halves over the sugar mixture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another large bowl, beat the granulated sugar and eggs until light and fluffy.
- Gradually add the dry ingredients to the egg mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the pecan mixture in the cake pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate, allowing the pecans and caramel to drizzle over the top.
- Serve warm or at room temperature.
Notes
- For a touch of spice, add 1 teaspoon of cinnamon to the dry ingredients.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg