Description
This Pecan Upside-Down Cake features a rich caramelized pecan topping layered beneath a moist cinnamon-infused cake. Perfectly baked to a golden brown, it’s a delightful dessert that pairs wonderfully with a scoop of vanilla ice cream.
Ingredients
Scale
Pecan Topping
- Butter or cooking spray, for the pan
- 1/2 cup packed light or dark brown sugar
- 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
- 1/4 cup honey or light corn syrup
- 1/8 teaspoon kosher salt
- 1 1/4 cups raw pecan halves (about 5 ounces), coarsely chopped
Cake
- 3/4 cup sour cream or plain full-fat Greek yogurt, at room temperature
- 2 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 1/2 cup neutral oil, such as grapeseed, vegetable, or canola
- 1/4 cup water
- 1 teaspoon vanilla extract or paste
- 1/4 cup light or dark brown sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- Flaky salt, for sprinkling (optional)
- Vanilla ice cream, for serving (optional)
Instructions
- Prepare oven and pan: Preheat the oven to 350ºF. Lightly coat a 9-inch round cake pan with butter or cooking spray for the pecan topping.
- Make pecan topping: In a small saucepan over medium-low heat, combine 1/2 cup packed brown sugar, 8 tablespoons unsalted butter pieces, 1/4 cup honey, and 1/8 teaspoon kosher salt. Stir frequently until the butter melts and sugar dissolves. Mix in the chopped pecans, then spread this mixture evenly in the prepared cake pan.
- Mix dry cake ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda.
- Mix wet cake ingredients: In a large bowl, whisk 3/4 cup sour cream, 2 eggs, 3/4 cup granulated sugar, 1/2 cup neutral oil, 1/4 cup water, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt until smooth.
- Combine batter: Gradually stir the flour mixture into the wet ingredients in two additions, mixing just until smooth to avoid overmixing.
- Prepare cinnamon sugar: Stir together 1/4 cup packed brown sugar and 2 teaspoons ground cinnamon in the now-empty bowl previously holding the flour mixture.
- Assemble cake layers: Spoon half of the batter (about 1 1/2 cups) over the pecan topping in the cake pan and spread evenly. Sprinkle the cinnamon sugar mixture evenly over this batter layer. Dollop the remaining batter over the cinnamon sugar and spread carefully into an even layer, completely covering the sugar.
- Bake cake: Bake for 35 to 40 minutes until the cake is deep golden brown and a toothpick inserted in the center comes out clean. Check after 30 minutes; if browning too quickly, tent with aluminum foil.
- Cool and invert: Let the cake cool in the pan for 10 to 15 minutes. Use a thin knife along the edges to loosen the cake, then invert onto a large plate. Optionally sprinkle with flaky salt and let cool to room temperature.
- Serve: Serve at room temperature with a scoop of vanilla ice cream if desired.
Notes
- The cake is best served at room temperature and topped with vanilla ice cream to complement the warm pecan flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- To prevent the cake from over-browning during baking, cover loosely with aluminum foil after 30 minutes if needed.
- If sour cream is not available, full-fat Greek yogurt is a perfect substitute for moisture and tang.
- Using neutral oil helps maintain a light crumb without altering the cake’s flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
