CARAMEL PECAN UPSIDE-DOWN CAKE WITH CINNAMON
This warm and cozy cake is topped with gooey caramel and crunchy pecans. The cinnamon-spiced base is soft and moist, making it the perfect dessert for fall gatherings and festive occasions.
Ingredients
For the Topping:
- ½ cup unsalted butter
- ¾ cup packed brown sugar
- 2 tablespoons corn syrup or maple syrup
- 1 ½ cups chopped pecans
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Make the Topping:
- In a saucepan, melt butter with brown sugar and syrup over medium heat. Stir until bubbly. Pour into the prepared pan and spread evenly. Sprinkle pecans on top.
Prepare the Cake Batter:
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Mix in sour cream and milk. Gradually add the dry ingredients and mix until just combined.
Assemble and Bake:
- Gently spread the batter over the topping. Bake for 35–40 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes, then invert onto a serving plate.
Notes
- Make Ahead: Bake one day in advance and reheat gently before serving.
- Serving Suggestion: Best with whipped cream or a scoop of vanilla ice cream.
- Nut-Free Option: Replace pecans with thin apple slices or omit the topping.
- Storage Tips: Store covered at room temperature for 2 days or refrigerate up to 5 days.