Description
This Upside Down Pecan Cake with Caramel Topping is a rich, buttery dessert featuring a moist, tender cake layered with toasted pecans and a luscious golden caramel glaze. Perfect for gatherings or special occasions, it balances nutty crunch with sweet caramel and a soft crumb for an irresistible treat.
Ingredients
Scale
Caramel Pecan Topping
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup pecans, roughly chopped
Cake Batter
- 1 cup sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (or gluten-free flour blend)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk (dairy or almond/oat milk for dairy-free)
- 1/2 cup unsalted butter, softened (room temperature)
Instructions
- Prepare the Caramel Pecan Topping: Melt 1/2 cup unsalted butter and 1 cup brown sugar together in a saucepan over medium-low heat until bubbly and fragrant, stirring constantly to avoid burning. Pour this caramel mixture evenly into the bottom of your greased cake pan. Scatter 1 cup chopped pecans evenly over the caramel to form the crunchy topping layer.
- Mix the Cake Batter: In a mixing bowl, whisk together 1 cup sugar, 2 eggs, and 1 tsp vanilla extract until fluffy and pale. In a separate bowl, sift together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Gradually add the dry ingredients into the wet mixture alternately with 1/2 cup milk, mixing gently to create a smooth batter. Then, add 1/2 cup softened butter and mix until fully incorporated.
- Assemble and Bake: Carefully pour the batter over the caramel and pecan layer in the cake pan, ensuring not to disturb the nuts. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes or until a toothpick inserted in the center comes out clean and the cake is golden brown on top.
- Invert the Cake: Allow the cake to cool in the pan for about 10 minutes to set the topping. Then, carefully place a serving plate over the cake pan and flip it to release the cake, revealing the shiny caramel pecan topping.
Notes
- Use freshly toasted pecans for a crispier texture and enhanced flavor.
- Do not skip butter in the caramel topping to ensure the right luscious consistency.
- Lightly grease the pan to prevent sticking but avoid over-greasing to keep the caramel layer intact.
- Allow the cake to cool for 10 minutes before inverting to maintain the caramel topping’s shape.
- Use room temperature eggs and butter for a smoother batter and lighter cake texture.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/10 of cake)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg