Pecan Upside Down Cake Recipe
This Pecan Upside Down Cake Recipe creates a stunning dessert that impresses every guest.
Equipment
- 9-inch round cake pan
- Electric mixer
- Large Mixing Bowl
- Medium saucepan
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Ingredients
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 1/2 cups pecan halves
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup butter softened
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Melt butter in cake pan in oven.
- Remove pan from oven carefully.
- Sprinkle brown sugar over melted butter evenly.
- Arrange pecan halves over brown sugar layer.
- Mix flour, sugar, baking powder, and salt.
- Add softened butter, milk, egg, and vanilla.
- Beat mixture for two minutes until smooth.
- Pour batter over pecans in pan gently.
- Bake for 45-50 minutes until golden.
- Cool for five minutes in pan.
- Run knife around edges to loosen cake.
- Place serving plate upside down over pan.
- Flip quickly and let pan rest briefly.
- Remove pan carefully to reveal topping.
Notes
- Use room temperature ingredients for better mixing and smoother batter consistency.
- Don't overbake the cake - check with toothpick inserted in center for doneness.
- Work quickly when flipping - the caramel hardens as it cools down.
- Toast pecans lightly before arranging for enhanced nutty flavor development.
- Grease pan well to prevent sticking and ensure clean release.