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Upside-Down Caramel Pecan Cake Recipe

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3.9 from 14 reviews

This Upside-Down Caramel Pecan Cake is a delightful dessert featuring a rich caramel-pecan topping with a moist, tender cake base. The buttery caramel and toasted pecans create a beautifully textured layer that caramelizes during baking and, when flipped, forms the star of this crowd-pleasing treat. Perfect for gatherings or cozy evenings, this cake is easy to prepare and irresistible served warm or at room temperature.

Ingredients

Topping

  • ½ cup (113 g) unsalted butter
  • ¾ cup (150 g) brown sugar
  • 1 tablespoon maple syrup (optional)
  • 1½ cups (160 g) chopped pecans

Cake Batter

  • 1½ cups (190 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs
  • ½ cup (120 ml) milk or buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup (113 g) unsalted butter, melted

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper to ensure the cake will release easily after baking.
  2. Make the caramel pecan layer: In a saucepan, melt ½ cup unsalted butter over medium heat. Add the brown sugar and stir until it dissolves completely and the mixture is smooth. Stir in the optional maple syrup for added depth of flavor. Pour this caramel mixture into the prepared cake pan, then evenly sprinkle chopped pecans on top to create the bottom layer of the cake.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure the leavening agents are evenly distributed.
  4. Mix wet ingredients: In a separate large bowl, beat the eggs and granulated sugar together until smooth and slightly thickened. Stir in the milk (or buttermilk), vanilla extract, and melted butter until fully incorporated.
  5. Combine batter: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, being careful not to overmix, to keep the cake tender.
  6. Assemble and bake: Pour the cake batter evenly over the pecan and caramel layer in the cake pan. Place in the preheated oven and bake for 35 to 40 minutes, or until the cake surface is golden and a toothpick inserted into the center comes out clean.
  7. Cool and flip: Allow the cake to cool in the pan for 10 to 15 minutes. Then carefully invert it onto a serving plate, removing the parchment paper to reveal the sticky caramel pecan topping. Serve the cake warm or at room temperature for best flavor and texture.

Notes

  • Use buttermilk instead of milk for a slightly tangier flavor and more tender crumb.
  • Ensure to line the pan with parchment for a clean release of the cake.
  • Maple syrup in the caramel layer is optional but adds a subtle depth of flavor.
  • Toast pecans beforehand if you want a more pronounced nutty flavor.
  • Serve the cake with a dollop of whipped cream or vanilla ice cream for an indulgent treat.

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