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Pecan Upside Down Cake Recipe

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4.1 from 3 reviews

This Pecan Upside Down Cake is a luscious dessert featuring a buttery vanilla cake layered over a rich, gooey pecan topping reminiscent of pecan pie. With a tender crumb infused with sour cream and buttermilk, and a caramelized nutty topping of pecans, honey, and brown sugar, this cake offers a delightful balance of textures and flavors. Baked in a bundt or cake pan, it’s an impressive yet straightforward treat perfect for any occasion.

Ingredients

Dry Ingredients

  • 2¼ cups (270 g) all purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • ¾ cup (170 g) unsalted butter, room temperature
  • 3 tablespoons (45 ml) canola oil
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (150 g) light brown sugar
  • 3 large eggs (US), room temperature
  • 1 tablespoon (60 ml) vanilla extract
  • 1/3 cup (90 g) sour cream, room temperature
  • ¾ cup (180 ml) buttermilk, room temperature

Pecan Upside Down Topping

  • ½ cup (100 g) light brown sugar
  • ½ cup (118 ml) melted butter
  • ¼ cup (59 ml) honey
  • ¾ teaspoon cornstarch
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1½ cups (95 g) pecans, chopped

Instructions

  1. Prepare: Preheat your oven to 350°F (177°C). Generously grease a 10-inch bundt pan or a 9-10 inch cake pan with butter or non-stick spray to ensure easy cake release later.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugars: Using a stand mixer fitted with a whisk attachment, beat the room temperature butter and canola oil on medium speed until smooth. Reduce to low speed and slowly add the granulated and light brown sugars. Once incorporated, increase to medium speed and whip for about 3 minutes until the mixture is fluffy and light in color.
  4. Add Eggs and Flavorings: On low speed, add eggs, sour cream, and vanilla extract one at a time, waiting for each ingredient to fully combine before adding the next. The batter may appear slightly curdled – this is normal at this stage.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet mixture, starting and ending with dry ingredients. This is done in three parts (dry, buttermilk, dry, buttermilk, dry), mixing gently with each addition until just combined. Avoid overmixing to ensure a tender crumb.
  6. Prepare Pecan Topping: In a separate bowl, whisk together melted butter, honey, light brown sugar, cornstarch, cinnamon, and salt until smooth. Stir in the chopped pecans to evenly coat them.
  7. Assemble Cake: Pour the pecan topping evenly into the prepared cake pan, spreading it out in an even layer. Carefully pour the cake batter over the pecan mixture and smooth the top evenly with a spatula.
  8. Bake: Place the cake in the preheated oven and bake for 45 to 60 minutes, or until the edges pull slightly from the pan and a gentle press in the center springs back. You can also check doneness by inserting a toothpick in the center – it should come out clean or with just a few moist crumbs.
  9. Cool: Remove the cake from the oven and let it cool on a rack for 8 to 10 minutes to allow the topping to set slightly.
  10. Invert and Serve: Place a serving plate or an additional cooling rack over the cake pan, then carefully invert the pan to release the cake so the pecan topping is now on top. Gently tap the pan to loosen any stuck bits and lift it off carefully. If some topping remains in the pan, scoop it out and spread it back on top of the warm cake. Allow the cake to cool to room temperature before slicing and enjoying.

Notes

  • Room temperature ingredients ensure smooth batter and better volume.
  • Be careful not to overmix once dry and wet ingredients combine to avoid a dense cake.
  • Make sure to generously grease the pan to avoid sticking.
  • If any pecan topping sticks to the pan, simply scoop and place it back on the cake while warm.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Warm slices slightly before serving for an even softer texture.

Find it online: https://bitezly.com/pecan-upside-down-cake-recipe-2/