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Upside-Down Caramel Pecan Cake

Upside-Down Caramel Pecan Cake
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Indulge in a delightful treat with this Upside-Down Caramel Pecan Cake, where a rich golden caramel topping is perfectly balanced by crunchy pecans atop a fluffy vanilla sponge. This elegant yet comforting dessert is sure to impress at any gathering, from family dinners to festive celebrations. With its unique blend of textures and flavors, this cake shines without the need for frosting, allowing the sweet caramel and nutty pecans to take center stage. Easy to make and wonderfully versatile, it’s a must-try for anyone who loves desserts that are both simple and sophisticated.

Ingredients

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  • ½ cup (113 g) unsalted butter
  • ¾ cup (150 g) brown sugar
  • 1 tablespoon maple syrup (optional)
  • 1½ cups (160 g) chopped pecans
  • 1½ cups (190 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs
  • ½ cup (120 ml) milk or buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup (113 g) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F. Grease and line a 9-inch cake pan with parchment paper.
  2. In a saucepan over medium heat, melt unsalted butter and brown sugar until bubbly; stir in maple syrup if using. Pour into the prepared pan and sprinkle with chopped pecans.
  3. In a mixing bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs with granulated sugar until pale; mix in milk or buttermilk, vanilla extract, and melted butter.
  4. Combine dry ingredients into the wet mixture gently until just mixed.
  5. Pour batter over pecan layer and bake for 35–40 minutes or until golden brown.
  6. Allow cooling for 10–15 minutes before flipping onto a serving plate.

Nutrition

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