Description
This Pecan Upside Down Cake is a delightful dessert featuring a rich caramel and pecan topping baked into a moist, cinnamon-spiced cake. Its gorgeous presentation, enhanced by pecan halves arranged in a beautiful pattern, makes it perfect for special occasions or a comforting treat. The cake combines the buttery warmth of brown sugar and maple syrup with a tender crumb infused with cinnamon and vanilla.
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
- 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 the bundt pan. Grease and flour a 10–12 cup bundt pan very well, making sure to coat all the ridges and center tube; set aside and preheat the oven to 350°F (175°C).
- Make the caramel topping. In a small saucepan, melt the 1/2 cup butter over medium heat. Stir in the 1 cup packed light brown sugar, 1/4 cup maple syrup or honey, and 1/2 teaspoon salt until smooth and just beginning to bubble.
- Assemble topping in pan. Pour the warm caramel mixture evenly into the prepared bundt pan and sprinkle the 1 3/4 cups chopped pecans over the top, arranging some halves cut side down for a decorative pattern.
- Mix dry ingredients. In a medium bowl, whisk together the 2 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cinnamon until well combined; set aside.
- Cream butter and sugars. In a large mixing bowl, beat the 1 cup softened butter, 1 1/2 cups granulated sugar, and 1/2 cup packed brown sugar on medium speed for 3–4 minutes until pale and fluffy.
- Add eggs and vanilla. Add the 4 eggs one at a time, beating well after each addition and scraping down the bowl as needed, then mix in the 2 teaspoons vanilla extract.
- Incorporate sour cream. Beat in the 1 cup sour cream just until combined so the mixture is creamy and smooth.
- Combine dry ingredients and milk. With the mixer on low speed, add the dry ingredients in two additions, alternating with the 1/4 cup milk, beginning and ending with the dry ingredients. Mix only until no streaks of flour remain.
- Pour batter over topping. Carefully spoon the batter over the pecan topping in the bundt pan, spreading it gently to the edges and smoothing 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 just a few moist crumbs attached.
- Cool slightly. Transfer the pan to a wire rack and let the cake cool for 10–15 minutes so it sets but the caramel is still fluid.
- Invert the cake. Run a thin knife around the outer edge and center tube of the pan to loosen the cake. Place a serving plate over the pan and carefully invert. Let it sit upside down 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 with whipped cream or ice cream if desired.
Notes
- Be sure to grease and flour the bundt pan thoroughly to ensure easy release of the cake.
- Using room temperature ingredients like eggs, sour cream, and milk helps achieve a smooth batter and even baking.
- The caramel topping should be warm and bubbly when poured to evenly spread in the pan.
- If you prefer a different sweetener, honey can be used instead of maple syrup for the topping.
- Allow the cake to cool slightly before inverting to prevent the caramel from sticking or spilling excessively.
- This cake is delicious served warm with optional whipped cream or ice cream to complement the richness.
