Description
Enjoy a delicious Upside Down Pecan Cake with a caramelized pecan topping and a moist, fluffy texture. This cake is perfect for special occasions or as a delightful treat that will impress your guests!
Ingredients
Scale
- 1 cup pecan halves
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C).
- Pour the melted butter into a 9-inch round cake pan, coating the bottom evenly.
- Sprinkle the brown sugar over the melted butter, spreading it out to cover the entire bottom of the pan.
- Arrange the pecan halves on top of the brown sugar mixture.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, combine the granulated sugar and eggs. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
- Pour the batter over the pecans in the cake pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let cool in the pan for about 10 minutes.
- After cooling, place a large serving plate over the cake pan and quickly invert the pan to release the cake.
- If any pecans stick to the pan, place them back on the cake.
- Allow the cake to cool completely on the plate.
- Slice the cake into wedges and serve with whipped cream or vanilla ice cream.
- Garnish with additional pecans or a drizzle of caramel sauce if desired.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving.
- For longer storage, wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes