Indulge in the delightful flavors of a Pecan Upside Down Cake, a moist and sweet cake crowned with a rich caramelized pecan topping. This recipe transforms a classic cake into an eye-catching dessert that’s perfect for special occasions or a simple treat to elevate any day.
Ingredients:
For the Topping:
1/2 cup unsalted butter
1 cup packed brown sugar
1 cup pecan halves
For the Cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure easy release of the cake.
Prepare the Topping:
In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and cook until the mixture becomes bubbly and smooth.
Pour this caramel mixture into the prepared cake pan, spreading it evenly. Arrange the pecan halves on top for a beautiful and delicious finish.
Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with milk, mixing until just combined.
Assemble and Bake:
Pour the batter over the pecan topping in the pan, smoothing the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate. Serve warm or at room temperature for the best flavor.
Serving Tips:
Cool Before Serving: Let the cake cool in the pan for about 10 minutes before inverting it onto a serving plate. This helps to set the caramel topping and prevents it from sticking to the pan.
Serve Warm or at Room Temperature: The cake can be enjoyed warm or at room temperature. If serving warm, you can gently reheat individual slices in the microwave for 10-15 seconds to refresh the caramel.
Pairing Suggestions: This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of additional caramel sauce for an extra touch of sweetness.
Presentation: For a more elegant presentation, garnish with a few extra pecan halves or a sprinkle of sea salt to complement the caramel flavor.
Storage Tips:
Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days. This helps retain the cake’s moisture and keeps the caramel topping soft.
Refrigeration: If you need to keep the cake for more than a few days, store it in the refrigerator. Place the cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to 1 week. Be sure to let the cake come to room temperature before serving for the best flavor and texture.
Freezing: For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It will keep well for up to 2 months. To thaw, place the cake in the refrigerator overnight or at room temperature for a few hours before serving.
Reheating: If you prefer the cake warm after storing, gently reheat individual slices in the microwave or oven. For the oven, preheat to 350°F (175°C) and bake for about 10 minutes, or until warmed through.
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FAQs:
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but it may affect the overall saltiness of the cake. If you use salted butter, consider reducing the added salt in the recipe by a pinch.
Can I substitute another type of nut for the pecans?
Absolutely! While pecans are traditional, you can substitute other nuts like walnuts or almonds. Just keep in mind that different nuts will alter the flavor and texture of the cake slightly.
How can I make this cake ahead of time?
You can make the cake up to 2 days in advance and store it in an airtight container at room temperature. For longer storage, freeze the cake as mentioned in the storage tips. Just be sure to let it thaw completely before serving.
Why did my cake stick to the pan when I inverted it?
If the cake sticks, it might be because the caramel topping wasn’t fully set or the pan wasn’t greased and floured adequately. To prevent this, ensure you grease and flour the pan well before adding the caramel mixture, and let the cake cool slightly before inverting.
Conclusion:
The Pecan Upside Down Cake is a delightful dessert featuring a rich caramelized topping and crunchy pecans. With its moist texture and irresistible sweetness, it’s perfect for any occasion. Serve warm or at room temperature for a memorable treat.
📖 Recipe:
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Pecan Upside Down Cake
- Total Time: 55 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
Indulge in the irresistible Pecan Upside Down Cake, a moist and sweet dessert with a caramelized pecan topping that’s baked upside down for a delightful treat. Perfect for special occasions or a simple indulgence, this cake features a rich, buttery caramel layer and crunchy pecans that add texture and flavor. Serve warm or at room temperature for a memorable dessert experience.
Ingredients
For the Topping:
1/2 cup unsalted butter
1 cup packed brown sugar
1 cup pecan halves
For the Cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the Topping: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cook until bubbly and smooth. Pour into the prepared pan and spread evenly. Arrange the pecan halves on top.
- Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar until creamy. Add eggs one at a time, beating well after each. Stir in vanilla extract. Gradually add dry ingredients to the butter mixture, alternating with milk. Mix until just combined.
- Assemble and Bake: Pour the batter over the pecan topping and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then invert onto a serving plate.
Notes
Ensure butter is softened before mixing for a creamy texture.
Let the cake cool slightly before inverting to avoid sticking.
This cake can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 slices
- Calories: 300 kcal per slice
