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Instructions:
1. Prepare the Pecan Topping
Start by preparing the pecan topping, as this will be the base of your cake once it’s flipped upside down.
- Preheat your oven to 350°F (175°C).
- Lightly toast your pecans by placing them in a dry skillet over medium heat for about 5 minutes, stirring occasionally until they become fragrant and slightly golden. Be careful not to burn them!
- In a saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar, heavy cream, and vanilla extract. Cook this mixture for about 2-3 minutes, whisking until the sugar has dissolved and the mixture is smooth and bubbly.
- Pour the caramelized mixture into the bottom of a greased 9-inch round cake pan. Arrange the toasted pecans evenly on top of the caramel sauce.
2. Make the Cake Batter
Now that your pecan topping is ready, it’s time to make the cake batter.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
- In a separate large bowl, beat together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
Be careful not to overmix the batter, as this can lead to a dense cake.
3. Bake the Cake
- Pour the cake batter into the pan over the pecan topping. Smooth the top with a spatula to ensure an even layer.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, the caramelized sugar will bubble up around the edges, soaking into the cake to create a rich, gooey topping once flipped.
4. Cool and Flip
Once the cake is done, let it cool in the pan for about 10 minutes. This will allow the caramel to firm up a little and make it easier to flip.
- After 10 minutes, carefully run a knife around the edges of the pan to loosen the cake.
- Place a plate or serving platter over the top of the pan. Using oven mitts, flip the pan upside down, gently tapping the bottom to release the cake. The pecan topping should be beautifully caramelized and glistening.
5. Serve and Enjoy
Let the cake cool for another 5-10 minutes before serving, as the caramelized topping will still be hot and bubbly. Slice the cake, and you’ll be greeted by the irresistible sight of the rich, golden pecan topping, with the soft and fluffy cake underneath.
Tips for the Perfect Pecan Upside Down Cake:
- Use fresh pecans: Fresh, high-quality pecans will give your cake a rich, nutty flavor that makes a big difference.
- Don’t skip the buttermilk: Buttermilk helps create a tender, moist cake. If you don’t have buttermilk, you can substitute it with regular milk mixed with a little lemon juice or vinegar.
- Let the cake cool before flipping: If you try to flip the cake too soon, the caramel may still be too hot and runny, making it difficult to get a clean release.
- Customize the flavor: Feel free to add a touch of cinnamon or nutmeg to the cake batter for extra warmth and spice.
Conclusion
This Pecan Upside Down Cake is a delightful dessert that’s sure to impress your family and friends. With its luscious caramelized pecan topping, moist cake, and rich flavor, it’s the perfect balance of sweet and nutty. Whether you’re celebrating a special occasion or simply craving a comforting treat, this cake is sure to satisfy your sweet tooth and become a new favorite in your recipe collection.
Give this recipe a try, and enjoy a slice of homemade heaven!
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