Go Back
+ servings
Slice pulled out from a pecan upside down cake.

Pecan Upside Down Cake

Rich and delish
This pecan upside down cake is made with a moist and simple vanilla cake and topped with an easy caramel pecan topping.
5 from 10 votes
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 494 kcal

Ingredients
 
 

  • 115 g Butter soft
  • ½ cup Granulated sugar
  • ½ cup Brown sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Buttermilk
  • 2 Eggs large
  • 2 cups Flour
  • ½ teaspoon Kosher salt
  • 2 teaspoon Baking powder
  • ½ teaspoon Baking soda

Pecan topping

  • 3 tablespoon Corn syrup
  • ½ cup Brown sugar
  • 1 cup Pecan chopped
  • 115 g Butter
  • ¼ teaspoon Kosher salt

Instructions
 

  • Preheat an oven to 180c (350f) and line a 9 inch pan with parchment paper. Butter the cake pan with room temperature butter to prevent the cake from sticking to the pan.
  • Into a medium-sized saucepan, over medium heat, add the brown sugar, kosher salt, butter, and corn syrup. Mix them together using a wooden spoon until the mixture is almost completely dissolved.
  • Add the chopped pecan and stir until all the pecans are covered with the caramel. Set the pecan mixture aside to cool and make the vanilla cake.
  • In a large mixing bowl, add the flour, baking powder, and baking soda, and mix with a whisk until combined. Set aside.
  • In a big mixing bowl, add the softened butter, sugar, brown sugar, and vanilla extract, and mix with an electric hand mixer for 2-3 minutes. Add the eggs and mix until well combined.
  • Add ½ of the dry ingredient mixture and ½ of the buttermilk into the butter mixture and mix with an electric hand mixer until just combined.
  • Add the remaining dry ingredients and the buttermilk and mix until just combined.
  • Pour the cooled pecan mixture into the prepared buttered baking pan and spread it with a spoon.
  • Pour the vanilla cake batter onto the pecan mixture and spread it with an offset spatula. Bake in a 180c (350f) oven for about 35-40 minutes or until a toothpick inserted into the cake comes out clean.
  • Allow the cake to cool to room temperature before flipping the cake. Run a knife around the edges of the cake, and top the pan with a plate. Flip the cake and tap the cake pan to release the cake from the pan. Enjoy!

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
  • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
  • Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
  • Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.

Nutrition

Calories: 494kcalCarbohydrates: 59gProtein: 6gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 85mgSodium: 510mgPotassium: 148mgFiber: 2gSugar: 38gVitamin A: 667IUVitamin C: 1mgCalcium: 115mgIron: 2mg
Keyword pecan cake, pecan upside down cake, upside down pecan cake
Tried this recipe?Let us know how it was!