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Upside Down Pecan Cake with Caramel Topping

Upside Down Pecan Cake with Caramel Topping
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Upside Down Pecan Cake with Caramel Topping is a rich and moist Southern-inspired dessert featuring a buttery caramel glaze topped with toasted pecans. This easy-to-make cake offers a perfect balance of sweet caramel, crunchy nuts, and tender crumb, making it an elegant and indulgent treat ideal for holidays, special occasions, or everyday enjoyment.

Ingredients

Scale

Caramel Pecan Topping

  • 6 tablespoons unsalted butter
  • 3/4 cup packed brown sugar
  • 1 cup toasted pecans

Cake Batter

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup milk (or almond milk for dairy-free option)

Instructions

  1. Toast the Pecans: Toast the pecans on a dry skillet over medium heat, stirring occasionally, until fragrant and lightly golden. Set aside to cool.
  2. Prepare the Caramel Pecan Topping: In your cake pan, melt 6 tablespoons of butter and 3/4 cup brown sugar over low heat until glossy and fully combined. Evenly sprinkle the cooled toasted pecans over this caramel mixture and set aside.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
  4. Cream Butter and Sugar: In a separate large bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy.
  5. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
  6. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until the batter is smooth and well combined.
  7. Assemble the Cake: Pour the batter gently over the caramel and pecan topping in the cake pan, spreading evenly without disturbing the topping layer.
  8. Bake: Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and Invert: Allow the cake to cool for 10-15 minutes. Carefully invert the cake onto a serving plate to reveal the glossy caramelized pecan topping.

Notes

  • Ensure butter and brown sugar are fully melted and combined for a smooth caramel layer.
  • Always toast pecans before use to enhance flavor and crunch.
  • Use room temperature ingredients for a tender and even crumb.
  • Let the cake cool slightly but not completely before inverting to prevent sticking and cracking.
  • Use fresh, high-quality pecans for best taste and texture.

Nutrition

Keywords: upside down cake, pecan cake, caramel topping, Southern dessert, nut cake, gluten-free dessert, caramel pecan cake

Find it online: https://sophiemelody.com/upside-down-pecan-cake-with-caramel-topping/