PECAN UPSIDE DOWN CAKE
This pecan upside down cake is a buttery, caramel-rich dessert with a crunchy pecan topping and soft vanilla cake beneath. It's a beautiful and delicious treat, perfect for holidays, potlucks, or special occasions.
Ingredients
For the Topping:
- ½ cup unsalted butter melted
- 1 cup packed brown sugar
- 1 ½ cups pecan halves
For the Cake Batter:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup whole milk
Instructions
Prepare the Topping:
- Pour melted butter into a greased 9-inch round cake pan. Sprinkle brown sugar evenly over butter, then arrange pecan halves on top. Set aside.
Make the Cake Batter:
- In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light. Beat in eggs one at a time, then add vanilla. Mix in sour cream. Alternate adding dry ingredients and milk, mixing until smooth.
Assemble and Bake:
- Gently spread cake batter over the pecan topping. Bake at 350°F (175°C) for 40–45 minutes or until a toothpick comes out clean.
Cool and Flip:
- Let cake cool in the pan for 10–15 minutes. Run a knife around the edge, then carefully invert onto a plate. Serve warm or at room temperature.
Notes
Make Ahead:
Bake the cake a day in advance and store covered at room temperature. Warm slightly before serving if desired. Customizing the Flavor:
Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced version. Serving Suggestions:
Top with whipped cream or vanilla ice cream for extra indulgence. Allergy-Friendly Options:
Use plant-based butter, dairy-free milk, and egg replacer for a dairy-free and egg-free version. Storage Tips:
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Bake the cake a day in advance and store covered at room temperature. Warm slightly before serving if desired. Customizing the Flavor:
Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced version. Serving Suggestions:
Top with whipped cream or vanilla ice cream for extra indulgence. Allergy-Friendly Options:
Use plant-based butter, dairy-free milk, and egg replacer for a dairy-free and egg-free version. Storage Tips:
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.