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Pecan Upside Down Cake

A delightful dessert featuring a layer of caramelized pecans topped with a fluffy cake, perfect for special occasions or casual gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: cake, Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Pecan Topping
  • 1 cup pecan halves Fresh and high-quality for best flavor
  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed Adds a rich caramel flavor
Cake batter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk Room temperature for better mixing

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) in preparation for baking.
  2. Melt the butter in a 9-inch round cake pan over low heat. Stir in the brown sugar until well combined.
  3. Sprinkle the pecan halves evenly over the butter mixture in the pan.
Cake Batter Construction
  1. In a mixing bowl, combine the granulated sugar, vanilla extract, and eggs. Beat until the mixture is light and fluffy.
  2. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk, and mix gently until smooth.
Assembly and Baking
  1. Pour the batter over the pecans in the pan, spreading it evenly.
  2. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
Finishing Touch
  1. Allow the cake to cool in the pan for about 10 minutes before flipping it onto a serving plate.
Serving
  1. Let the cake cool completely before slicing. It can be served as is or with whipped cream.

Notes

To maintain freshness, store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Heat slices in the microwave or oven before serving.