Description
This Pecan Upside Down Cake is a delightful dessert featuring a rich pecan topping caramelized with brown sugar and butter, layered beneath a moist, tender cake. The cake batter, made with sour cream and oil, ensures a soft crumb that pairs perfectly with the sweet, nutty glaze. Baked to golden perfection, it’s an impressive yet simple treat perfect for any occasion.
Ingredients
Units
Scale
Pecan Topping
- 1 cup coarsely chopped pecans
- 1/4 cup light corn syrup or honey
- 1/2 cup firmly packed brown sugar (light or dark)
- 1/2 cup unsalted butter
- 1/4 tsp ground cinnamon
- Pinch of salt
Cake
- 1/2 cup plus 2 tbsps sour cream or Greek yogurt
- 1/2 cup neutral oil (vegetable oil or grapeseed oil)
- 1/4 cup milk
- 2 large eggs
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract or paste
- Pinch of salt
- 3/4 cup granulated sugar
Instructions
- Prepare Pecan Topping: Heat a pan over medium-low heat. Add butter, brown sugar, corn syrup, cinnamon, salt, and pecans. Cook while stirring frequently until butter melts and sugar dissolves. Remove from heat promptly to avoid overcooking. Pour the mixture evenly into a greased 9-inch round cake pan and set aside.
- Mix Wet Ingredients: In a large bowl, beat eggs, sugar, and vanilla extract on high speed for 1 minute. Add oil and mix well. Incorporate sour cream and milk until fully combined.
- Add Dry Ingredients: Sift together flour, baking powder, and baking soda. Add these to the wet mixture and mix gently until the batter is smooth and lump-free, taking care not to overmix.
- Assemble and Bake: Pour the batter evenly over the pecan topping in the cake pan. Place the pan on the middle rack of the oven and bake at 350°F (175°C) for 35-38 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: After baking, run a butter knife gently along the edges of the pan. Let the cake cool for 5-8 minutes, then carefully invert it onto a serving plate while the pan is still warm. Spoon any remaining pecans and sauce from the pan over the cake. Serve warm, optionally with vanilla ice cream. Enjoy!
Notes
- Use a greased or lined 9-inch round cake pan for best results.
- Be careful not to overcook the pecan topping to prevent bitterness.
- Allow cake to cool slightly before inverting to avoid burns and to ensure topping stays intact.
- Souring agents like sour cream or Greek yogurt help keep the cake moist and tender.
- Serving with vanilla ice cream enhances the flavor and creates a lovely temperature contrast.
Nutrition
- Serving Size: 1 slice (approx. 1/7th of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
