Description
This Pecan Upside Down Cake is a rich and moist dessert featuring a buttery caramel-pecan topping baked beneath a fluffy cinnamon-spiced cake. The combination of maple syrup or honey with pecans provides a deep, nutty sweetness with a perfect golden crust. Ideal for family gatherings or special occasions, it’s served warm for the best flavor and texture, complemented beautifully by whipped cream or ice cream.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup maple syrup or honey
- 1/2 teaspoon fine sea salt
- 1 3/4 cups pecan halves, coarsely chopped
Cake Batter
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
Instructions
- Prepare Pan and Preheat Oven: Grease and flour a 10–12 cup bundt pan thoroughly, ensuring all ridges and the center tube are coated. Set aside and preheat the oven to 350°F (175°C).
- Make Caramel Topping: In a small saucepan over medium heat, melt the 1/2 cup unsalted butter. Stir in 1 cup packed light brown sugar, 1/4 cup maple syrup or honey, and 1/2 teaspoon fine sea salt. Cook until the mixture is smooth and just begins to bubble.
- Assemble Topping in Pan: Pour the warm caramel mixture evenly into the prepared bundt pan. Sprinkle the chopped pecans evenly over the caramel, arranging some halves cut side down for an attractive pattern.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and packed brown sugar on medium speed for 3-4 minutes until pale and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Mix in the vanilla extract until incorporated.
- Incorporate Sour Cream: Beat in the sour cream just until combined, forming a smooth and creamy batter.
- Add Dry Ingredients and Milk: With the mixer on low, add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry ingredients. Mix only until no streaks of flour remain to avoid overmixing.
- Combine Batter with Topping: Carefully spoon the batter over the pecan topping in the bundt pan. Spread gently toward the edges and smooth the top. Tap the pan firmly on the counter a couple of times to release large air bubbles.
- Bake the Cake: Bake for 45-55 minutes or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Slightly: Transfer the pan to a wire rack and let cool for 10-15 minutes so the cake sets but the caramel remains fluid.
- Invert the Cake: Run a thin knife around the edges and center tube to loosen the cake. Place a serving plate on top of the pan and invert carefully. Let it sit inverted for about 1 minute before lifting the pan away.
- Serve: Spoon any remaining pecans or caramel from the pan over the cake. Slice and serve warm, optionally with whipped cream or ice cream for an indulgent finish.
Notes
- Ensure the butter, eggs, sour cream, and milk are all at room temperature for better batter consistency.
- Use a bundt pan between 10 to 12 cups to accommodate the batter and topping volume properly.
- Maple syrup or honey can be substituted depending on your preferred sweetness and flavor profile.
- For a dairy-free option, replace butter and milk with plant-based alternatives, though texture will vary.
- Allowing the cake to sit inverted for one minute helps the caramel topping set nicely on the surface.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerated for up to 4 days.
