Absolutely! Here’s a classic Pecan Upside-Down Cake — rich, buttery, caramelized, and loaded with toasted pecans. 🍰
🥧 Pecan Upside-Down Cake
Ingredients (Serves 8)
For the Topping:
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½ cup (115 g) unsalted butter
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½ cup (100 g) brown sugar, packed
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1 cup (100 g) pecan halves
For the Cake:
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1¾ cups (220 g) all-purpose flour
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1½ tsp baking powder
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¼ tsp salt
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½ cup (115 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup (120 ml) milk
Instructions
1. Preheat & Prepare Pan
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Preheat oven to 350°F (175°C).
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Grease a 9-inch round cake pan.
2. Make the Topping
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In a small saucepan, melt ½ cup butter over low heat.
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Stir in brown sugar until smooth.
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Pour the mixture into the prepared pan, spreading evenly.
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Arrange pecan halves over the sugar mixture.
3. Make the Cake Batter
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, beat softened butter and granulated sugar until creamy.
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Beat in eggs one at a time, then add vanilla extract.
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Gradually add the dry ingredients alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
4. Assemble & Bake
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Carefully pour the batter over the pecans and caramel in the pan.
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Smooth the top with a spatula.
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Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
5. Cool & Flip
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Let the cake cool in the pan for 10 minutes.
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Place a serving plate over the cake and invert it carefully.
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Let it sit a few minutes so the caramel can settle.
6. Serve
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Serve warm or at room temperature.
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Optional: top with whipped cream or vanilla ice cream for extra indulgence.
Tips for the Best Pecan Upside-Down Cake
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Toast the pecans lightly before arranging for deeper flavor.
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Do not overbake — the caramel will harden and become difficult to serve.
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For extra richness, you can add 1–2 tsp of bourbon to the caramel topping.
If you want, I can also give a quick “mini pecan upside-down cake in ramekins” version — perfect for single servings or gifts.