Description
A luscious Pecan Upside-Down Cake featuring a rich, buttery pecan topping caramelized with brown sugar and honey, layered with a moist, cinnamon-swirled cake. Perfectly golden and tender, this dessert is delightful served warm with vanilla ice cream.
Ingredients
Scale
Pecan 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
- 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 (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
- Flaky salt, for sprinkling (optional)
- Vanilla ice cream, for serving (optional)
Instructions
- Prepare the pecan topping: Preheat the oven to 350ºF and grease a 9-inch round cake pan with butter or cooking spray. In a small saucepan over medium-low heat, combine 1/2 cup packed brown sugar, 8 tablespoons unsalted butter, 1/4 cup honey, and 1/8 teaspoon kosher salt. Stir frequently until the butter melts and the sugar dissolves. Remove from heat and stir in 1 1/4 cups coarsely chopped pecans. Pour this mixture into the prepared cake pan and spread evenly.
- Mix dry cake ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda until well combined.
- Mix wet cake ingredients: In a large bowl, whisk 3/4 cup room-temperature sour cream, 2 large eggs, 3/4 cup granulated sugar, 1/2 cup neutral oil, 1/4 cup water, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt until smooth. Gradually add the dry ingredients in two batches, stirring gently until just combined. Avoid overmixing.
- Prepare cinnamon sugar layer: In the now-empty medium bowl, stir together 1/4 cup packed brown sugar and 2 teaspoons ground cinnamon.
- Assemble the cake layers: Dollop half of the batter (about 1 1/2 cups) over the pecan topping in an even layer. Sprinkle the cinnamon sugar mixture evenly over the batter. Then carefully dollop and spread the remaining batter on top, covering the cinnamon sugar completely.
- Bake the cake: Place the pan in the oven and bake for 40 minutes until the cake turns deep golden brown and a toothpick inserted into the center comes out clean. Check at 30 minutes and tent with foil if browning too quickly.
- Cool and invert: Let the cake cool in the pan for 10 to 15 minutes. Run a thin knife along the edges to loosen it, then invert the cake onto a large plate. Sprinkle flaky salt on top if desired. Allow the cake to cool to room temperature.
- Serve: Slice and serve the upside-down cake as is or accompanied by vanilla ice cream for a delicious dessert experience.
Notes
- Store cake in an airtight container at room temperature for up to 2 days to maintain freshness.
- Use sour cream or full-fat Greek yogurt for a moist texture; avoid low-fat substitutes.
- If you prefer a less sweet topping, reduce the brown sugar slightly.
- Coarse chopping of pecans provides a nice crunchy texture; smaller pieces may sink into cake batter.
- Ensure eggs and sour cream are at room temperature for better batter mixing and cake rise.
- Tent with aluminum foil if the top darkens too quickly during baking to prevent burning.
- Serving warm with vanilla ice cream enhances flavor and texture but serving at room temperature is also delightful.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
