Description
This Pecan Upside-Down Cake features a rich, buttery caramelized pecan topping that perfectly complements a moist, spiced cake base. The combination of honey, brown sugar, and cinnamon creates a warm, inviting flavor ideal for any dessert occasion. Served warm with vanilla ice cream, this cake is a delightful twist on a classic upside-down style.
Ingredients
Scale
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 Batter
- 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
Optional Garnishes
- Flaky salt, for sprinkling
- Vanilla ice cream, for serving
Instructions
- Prepare the Pan and Topping: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or cooking spray. In a small saucepan over medium heat, combine 1/2 cup brown sugar, the 8 tablespoons of butter, honey or corn syrup, and 1/8 teaspoon kosher salt. Stir occasionally until the mixture is melted and smooth. Pour this caramel mixture evenly into the prepared pan, then sprinkle the coarsely chopped pecans evenly over the top.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, 1/4 cup brown sugar, kosher salt, and ground cinnamon until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the sour cream or Greek yogurt with the eggs, granulated sugar, neutral oil, water, and vanilla extract until the mixture is smooth and uniform.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix to maintain a tender crumb.
- Assemble the Cake: Carefully pour the cake batter over the pecan topping in the prepared pan, spreading it evenly.
- Bake: Place the cake pan on the middle rack of the preheated oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.
- Cool and Invert: Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edge to loosen it, then place a serving plate over the pan and carefully invert the cake onto the plate so the pecans are on top. If desired, sprinkle with flaky salt.
- Serve: Serve warm or at room temperature, optionally topped with vanilla ice cream for extra indulgence.
Notes
- Bottoms up! This cake is baked upside-down, so be sure to invert carefully to reveal the gorgeous pecan topping.
- Use room temperature eggs and sour cream or Greek yogurt to ensure even mixing and the best texture.
- For a deeper caramel flavor, try using dark brown sugar and dark corn syrup.
- Flaky salt is optional but adds a lovely contrast to the sweetness of the topping.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 545
- Sugar: 43.6 g
- Sodium: 380.7 mg
- Fat: 29.9 g
- Saturated Fat: 11.3 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0.0 g
- Carbohydrates: 65.1 g
- Fiber: 3.0 g
- Protein: 8.2 g
- Cholesterol: 0 mg
