Print

Pecan Upside Down Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

This rich and moist Pecan Upside Down Cake combines a buttery vanilla cake with a luscious pecan pie topping. The cake is baked upside down, allowing the caramelized pecans to create a sweet, crunchy layer on top. Perfect for dessert or special occasions, this cake features a tender crumb enhanced by sour cream and buttermilk, and a flavorful pecan topping with hints of cinnamon and honey.

Ingredients

Dry Ingredients

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

Wet Ingredients for Cake

  • 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 (15 ml) vanilla extract
  • 1/3 cup (90 g) sour cream, room temperature
  • ¾ cup (180 ml) buttermilk, room temperature

Pecan Pie 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 the oven to 350°F (177°C). Generously grease a 10-inch (12 cup capacity) bundt pan or a 9-10 inch (23 cm) cake pan to ensure the cake releases easily after baking.
  2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures an even distribution of the leavening agent and salt throughout the batter.
  3. Cream Butter and Sugars: Using a stand mixer fitted with a whisk attachment, cream the room temperature butter and canola oil on medium speed until smooth and well combined. Lower the mixer speed to low and slowly add the granulated sugar and light brown sugar. Increase speed back to medium and continue beating for about 3 minutes until the mixture is fluffy and light in color.
  4. Add Wet Ingredients: On the lowest speed, add eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the sour cream and vanilla extract. The batter may look slightly curdled at this stage, which is normal.
  5. Combine Dry and Wet Ingredients: On the lowest mixer setting or by hand, alternately add the dry mixture and buttermilk in three parts: dry, buttermilk, dry, buttermilk, dry. Mix just until combined to maintain a tender crumb. The batter will resemble that of a vanilla pound cake. Set aside.
  6. Prepare Pecan Topping: In a large bowl, whisk together the melted butter, honey, light brown sugar, cornstarch, cinnamon, and salt until smooth. Stir in the chopped pecans, ensuring they are evenly coated.
  7. Assemble Cake: Pour the pecan pie topping evenly into the prepared cake pan, spreading it out uniformly. Carefully spoon the vanilla cake batter over the topping, spreading it evenly around the pan to cover the pecans.
  8. Bake: Place the cake in the preheated oven and bake for 45 to 60 minutes. The cake is done when the edges pull slightly away from the pan and a gentle press to the center springs back. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  9. Cool Slightly: Remove the cake from the oven and allow it to cool on a wire rack for 8 to 10 minutes. This helps the cake set and makes it easier to invert.
  10. Invert and Serve: Place a serving plate or another cooling rack on top of the cake pan. Carefully invert the pan so the pecan topping is now on top. Gently tap around the pan to loosen the cake. Lift the pan off carefully. If any pecans stick to the pan, scoop them out and place them back on the cake while still warm. Allow the cake to cool completely to room temperature before slicing and serving.

Notes

  • Room temperature ingredients help create a smooth, emulsified batter.
  • Be careful not to overmix once adding flour to avoid a dense cake.
  • Use fresh pecans for the best flavor and texture.
  • The honey in the topping adds extra moisture and sweetness to complement the pecans.
  • Cool the cake properly before inverting to prevent the topping from sticking.
  • This cake stores well covered at room temperature for up to 3 days.
  • To refresh leftovers, warm slices gently in the microwave for 10-15 seconds.

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