Here’s a rich, buttery Pecan Upside-Down Cake—sweet caramel topping with a soft vanilla cake underneath 🍰🌰
🌰 Pecan Upside-Down Cake
Ingredients
Topping
- ½ cup butter
- ¾ cup brown sugar (packed)
- 2 tbsp heavy cream or milk
- 1½ cups pecan halves
Cake
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Instructions
- Preheat Oven
- 350°F (175°C). Grease a 9-inch round cake pan.
- Make the Topping
- Melt butter in a saucepan.
- Stir in brown sugar and cream; simmer 1–2 minutes.
- Pour into prepared pan and spread evenly.
- Arrange pecans over the mixture.
- Prepare Cake Batter
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- Add dry ingredients alternately with milk.
- Assemble
- Spoon batter gently over pecans and smooth top.
- Bake
- Bake 40–45 minutes, until a toothpick comes out clean.
- Invert
- Cool 10 minutes.
- Run knife around edges, place plate on top, and carefully flip.
Tips
- Don’t let it cool too long before flipping or topping may stick.
- Add a pinch of cinnamon to the topping for warmth.
- Serve warm with whipped cream or vanilla ice cream.
If you want, I can share a maple pecan version, bundt pan option, or sheet-cake version 😊
