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Classic Caramel Pecan Upside Down Cake

Close-up of a moist pecan upside down cake with a slice removed, showing the sticky caramel pecan topping.
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Make this rich, buttery pecan upside down cake featuring a sweet, sticky, and caramelized pecan topping. This recipe delivers a moist cake perfect for holidays or family gatherings.

Ingredients

Scale
  • 1 cup pecan halves
  • 1/2 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 2 tablespoons heavy cream
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Prepare the topping: In a small saucepan over medium heat, melt the 1/2 cup butter. Stir in the brown sugar until dissolved. Remove from heat and stir in the heavy cream.
  3. Pour the butter and sugar mixture evenly into the bottom of the prepared cake pan. Sprinkle the pecan halves evenly over the caramel layer.
  4. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  5. In a large bowl, cream together the softened 1/2 cup butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  6. Alternate adding the dry ingredients and the wet ingredients (sour cream and milk) to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Carefully spoon the cake batter over the pecan layer in the pan. Spread the batter evenly.
  8. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 10 minutes.
  10. Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate. Lift the pan off slowly. If any pecans stick, gently place them back onto the top of the cake.
  11. Serve the cake warm or at room temperature.

Notes

  • For a bundt pan, increase baking time by 10 to 15 minutes and check for doneness.
  • You can make this cake ahead of time; cover and store at room temperature for up to two days.
  • Serve this southern pecan dessert warm with vanilla ice cream for a gooey pecan dessert experience.

Nutrition

Find it online: https://kingscook.com/pecan-upside-down-cake-recipe/