If you are a pecan lover and want to combine the crunchy pecans dipped in a heavenly caramel sauce with a crumbly and melt-in-the-mouth cake, you have to try this royal-looking Pecan Upside Down Cake. This buttery cake looks fancy but so easy to put together.
This easy, rustic, tasty, irresistible and delicious cake is a perfect pairing of a moist cake (poundcake) combined with the crunchy, ooey gooey caramel pecan sauce that adds crunch and a decadent crumb. Think it as combining the classic pecan pie with a traditional pound cake. Now, what can beat that? This cake will grace any occasion or add value to a simple breakfast or evening tea sessions.
By the look of this stylish cake, you might think the cake is hard to put together. On the contrary, if you follow my recipe step by step, you will be able to pull off this cake quite easily and collect compliments from the family and friends. Thank me later.
Serve the cake while it is still warm to enjoy the crunch and goo, fully. If you are a pecan lover like me, get your hands on to my Southern Pecan Praline Cake, Butter Pecan Cookies, Brown Sugar Pecan Coffee Cake and Praline Apple Bread recipes. All these delicious desserts are always a hit and the credit goes to - PECANS !
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What is an Upside-Down Cake?
The cake, as the name suggests, is an upside down cake baked with different toppings of nuts or fruits set in the bottom of the pan. The bottom layer adds beauty and crunchy layer to the cake. This bottom layer serves as the top layer when the cake comes out of the pan.
While we all love cakes decorated with fondant or butter cream, every now and then I love to add in the Upside Down cakes to the list. Why? The reason is simple, they are easy to bake, have a sliced fruit or chopped and toasted nut of my choice, beautiful in looks and amazing in taste. They tick all the boxes that you need in a cake including looks, flavor and tender crumb. What better would one want?
Caramel Pecan Icing
The amazing gooey and sticky topping is a combination of chopped pecans and caramel. All you need to do is to heat a few ingredients together, throw in the pecans and pour this mixture to the bottom of the cake pan. Just ensure to not overcook the icing. The icing should be on the stovetop until the butter is melted and the sugar has dissolved.
When the cake is flipped upside down, the juices will sink into the sponge, making it moist and tender.
Variations
The cake is so good that you do not have to add on variations to it. If I want it to be more fancy, I pair it with an ice-cream scoop.
Vanilla Ice-Cream: Serve this cake with a scoop of vanilla ice-cream to further enhance the fudgy caramel pecan-ish flavor.
Whipped Cream: Add a size-able dollop of whipped cream to the cake to enjoy it.
Ingredients Required
Here is the list of the ingredients you require for this cake.
Pecans
Honey
Brown Sugar
All-Purpose Flour
Vanilla Extract
Butter
Vegetable Oil
Whole Milk
Eggs
Sour Cream
Salt
Cinnamon Powder
Step-by-Step Instructions
Step 1: Preheat oven to 350 degrees. Take a 9-inch pan, spray it with baking spray and line the bottom with parchment paper and set aside.
Step 2: Take a pan and place it on the heat at medium-low heat. Add butter, brown sugar, honey, cinnamon powder, salt and chopped pecans. Keep stirring and wait for the butter to melt. Once the butter has melted and sugar is dissolved. Spread this mixture over the bottom of the pan. Set aside.
Step 3: In a bowl, sift together all-purpose flour, baking powder and baking soda. Whisk the ingredients and set it aside.
Step 4: Take a large bowl and beat the sugar, eggs and vanilla extract using an electric mixer on high speed for 1 – 2 minutes. Add vegetable oil and beat again. Now, add the sour cream and milk and mix until it is fully incorporated.
Step 5: Add the dry ingredients to the wet ingredients and mix until just incorporated together. Do not overmix the batter.
Step 6: Pour the batter over the prepared pan with caramel pecan icing.
Step 7: Place the cake pan on the middle rack of the oven and bake for 30 – 35 minutes until a toothpick inserted in the center of the cake comes out clean with a few crumbs.
Step 8: Let the cake sit in the pan for 8 – 10 minutes and gently run a butter knife along the edges of the cake to help it loosen up easily out of the pan.
Step 9: There might be some pecans and sauce stuck to the pan, scoop it out and place it on the cake.
Important Tips
Pan: Make sure to properly and generously grease the cake pan. It is critical to slide the cake out of the pan.
Icing: Do not overcook the icing. Just wait for the butter to melt and pour it over the prepared pan. If you overcook the icing, it will become very hard, which you want to avoid.
Easy Slide Out of the Cake: To make sure the cake slides out easily, let it cool slightly and use a butter knife to loosen the edges. If you find the pecan icing stuck in the pan, feel free to scoop it out and put it over the cake.
Do not Overbake: Ensure the cake is not overbaked and check it at 30 minutes. Usually a 9-inch pan cake needs 30 – 35 minutes to bake but depending on your oven, check the cake accordingly. The cake needs to be out of the oven once baked. Overbaked cake will stick to the pan more than the cakes taken out of the oven in time.
Frequently Asked Questions
Yes – absolutely, you may use Greek yogurt or simple yogurt for this cake and will get the same result.
I wouldn’t suggest so but if you want to do so, prepare it a day ahead. Make sure to heat up the cake before serving.
You want to make sure to take out the cake out of the pan while it is still warm. If the cake is cooled completely, there is a chance it will stick to the bottom of the pan because the caramel and pecans will stuck to the cake pan. Try heating the cake pan over the stovetop oven over low heat for a minute or so and it will help to melt the sugar helping to release the cake easily.
How to Store
On the Counter: The cake will stay fresh for up to 2 - 3 days on the counter at room temperature.
In the Fridge: The cake will stay fresh for up to 3- 4 days in the fridge.
In the Freezer: Wrap the cake pieces in plastic wraps and add a layer of foil to it. These pieces will stay fresh in the freezer for up to 3 months.
Recipe
Caramel Pecan Upside Down Cake
Equipment
- 1 Electric Mixer
- 1 9'' pan
Ingredients
Pecan Upside-Down Cake
- ¾ cup sour cream (170 grams) room temperature
- ½ cup vegetable oil (115 grams)
- ¼ cup milk (57 grams/ml) room temperature
- 2 eggs (large) room temperature
- 1 ½ cup all-purpose flour (180 grams)
- 1 ½ teaspoon baking powder (7 grams)
- ½ teaspoon baking soda (3 grams)
- 1 teaspoon vanilla extract (5 grams)
- ¾ cup castor sugar (170 grams)
- ¼ teaspoon salt (⅕ grams)
Caramel Pecan Icing
- 1 cup pecans (125 grams) coarsely chopped
- ¼ cup corn syrup or honey (85 grams)
- ½ cup brown sugar (light or dark) (100 g)
- ½ cup unsalted butter (113 grams)
- ¼ teaspoon cinnamon powder (0.69 grams)
Instructions
Pecan Upside-Down Cake
- Preheat oven to 350 F degrees. Take a 9-inch pan, spray it with baking spray and line the bottom with parchment paper and set aside.
- Take a medium sized saucepan and place it on the heat at medium-low heat. Add butter, brown sugar, honey, cinnamon powder, salt and chopped pecans. Keep stirring and wait for the butter to melt. Once the butter has melted and sugar is dissolved. Spread this mixture over the bottom of the pan. Set aside.
- In a medium-sized bowl, sift together all-purpose flour, baking powder and baking soda. Whisk the ingredients and set it aside.
- Take a large bowl and beat the sugar, eggs and vanilla extract using an electric mixer on high speed for 1 – 2 minutes. Add vegetable oil and beat again. Now, add the sour cream and milk, mix until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix until just incorporated together. Do not overmix the batter.
- Pour the batter over the prepared pan with caramel pecan icing.
- Place the cake pan on the middle rack of the oven and bake for 30 – 35 minutes until a toothpick inserted in the center of the cake comes out clean with a few crumbs.
- Let the cake sit in the pan for 8 – 10 minutes and gently run a butter knife along the edges of the cake to help it loosen up easily out of the pan.
- There might be some pecans and sauce stuck to the pan, scoop it out and place it on the cake.
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