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Classic Pecan Upside Down Cake

Close-up of a moist slice of pecan upside down cake with a glossy, caramelized pecan topping.
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Make this rich, buttery pecan upside down cake featuring a sweet, sticky, and caramelized pecan topping. This showstopper dessert is perfect for holidays or family gatherings.

Ingredients

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  • 1 cup pecan halves
  • 1/2 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • 2 tablespoons heavy cream
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
  2. Prepare the topping: In a small saucepan over medium heat, melt the 1/2 cup butter. Stir in the brown sugar and heavy cream until smooth. Bring to a gentle simmer for 1 minute, stirring constantly.
  3. Remove the topping mixture from the heat. Stir in the pecan halves until coated. Pour this mixture evenly into the bottom of the prepared cake pan.
  4. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  5. In a large bowl, cream together the softened 1/2 cup butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  6. In a small bowl, mix the sour cream and milk together.
  7. Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  8. Gently spoon the cake batter over the pecan topping layer in the pan. Spread the batter evenly.
  9. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 10 minutes.
  11. Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate. Lift the pan away slowly. If any pecans stick to the pan, gently place them back onto the cake top.
  12. Serve the pecan upside down cake warm or at room temperature.

Notes

  • For a pecan pie cake hybrid flavor, add 1/4 teaspoon of ground cinnamon to the dry ingredients.
  • This cake keeps well at room temperature for two days or can be made ahead and stored covered.
  • Serve this showstopper dessert with vanilla ice cream or whipped cream.

Nutrition

Find it online: https://delicerecipe.com/pecan-upside-down-cake-recipe/