Description
This classic Pecan Upside Down Cake features a rich and buttery pecan topping beneath a moist, tender cake made with sour cream and a hint of cinnamon. The cake is baked to golden perfection and flipped to reveal a sticky, nutty layer of caramelized pecans, making it a perfect dessert for any occasion.
Ingredients
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 (spoon 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 unsalted butter, brown sugar, corn syrup, ground cinnamon, salt, and pecans. Cook while stirring frequently until the butter melts and sugar dissolves, being careful not to overcook. Remove from heat.
- Assemble Topping in Pan: Pour the pecan mixture into a greased 9-inch round cake pan, spreading evenly. Set aside.
- Mix Wet Ingredients: In a large bowl, beat eggs, granulated sugar, and vanilla extract on high speed for 1 minute. Add the oil and mix well. Then add sour cream and milk, mixing until incorporated.
- Add Dry Ingredients: Sift together all-purpose flour, baking powder, and baking soda. Gradually add to the wet ingredients and mix until the batter is smooth and lump-free. Avoid overmixing.
- Combine and Bake: Pour the batter over the pecan topping in the cake pan, spreading evenly. Place the pan on the middle rack of a preheated 350°F oven and bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Flip: Remove the cake from the oven. Gently run a butter knife along the edges to loosen it from the pan. Let the cake cool in the pan for 5-8 minutes.
- Invert the Cake: Carefully flip the cake onto a serving plate while still warm (caution: pan will be hot). Spoon any remaining pecan sauce from the pan over the cake.
- Serve: Slice and serve warm, optionally with a scoop of vanilla ice cream. Enjoy your delicious pecan upside down cake!
Notes
- Use fresh pecans for the best flavor and crunch.
- Make sure not to overmix the batter to keep the cake tender.
- You can substitute light corn syrup with honey, but the flavor and texture may vary slightly.
- Allow the cake to cool slightly before flipping to prevent the topping from sticking to the pan.
- Serving with vanilla ice cream adds a delicious creamy contrast.
Nutrition
- Serving Size: 1 slice (approximately 1/7 of the cake)
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
