Pecan Pie Upside-Down Cake
User Reviews
5
Pecan Pie Upside-Down Cake
Description
This Pecan Pie Upside-Down Cake achieves a pecan pie flavor through its topping, which consists of butter, dark brown sugar, dark corn syrup, and heavy cream stirred together and poured into a buttered pan. Whole and chopped pecans are spread over the sweet topping before the cake batter is gently spooned on top to avoid disturbing the nut layer. The batter is made from creamed butter and sugar, eggs, buttermilk, vanilla, and cake flour with baking powder and salt, creating a tender crumb.
During baking, the topping caramelizes with the pecans, while the cake rises over it. After baking, the cake is inverted onto a plate to reveal a glossy, sticky pecan layer that mimics pecan pie’s characteristic surface. This cake combines moist, flavorful cake with a crunchy, caramelized nut topping for textural contrast.
The recipe suggests baking on a rimmed sheet to catch drips and using a thin knife to loosen edges before inversion. A resting period after baking allows the topping to set. The cake serves as a dessert with familiar pecan pie flavors and the ease of a single-layer cake format.
Ingredients
Cake
- 1/2 cup butter softened, plus extra for buttering the pan
- 3/4 cup granulated sugar
- 3 egg at room temperature, large
- 2/3 cup buttermilk at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Topping
- 2 tablespoons butter melted
- 3/4 cup dark brown sugar packed
- 1/4 cup dark corn syrup
- 2 tablespoons heavy cream
- 1 cup pecans I use a mix of halves and pieces
Instructions
- Preheat oven to 350F. Generously butter a 9-inch round cake pan.
- In a large bowl, beat together butter and sugar until well-combined.
- Scrape down sides, and add eggs one at a time, beating well after each addition.
- Mix in buttermilk and vanilla.
- Add flour, baking powder, and salt.
- Stir until just combined. Set aside.
- To make the topping, stir together butter, brown sugar, corn syrup, and whipping cream until well-combined.
- Pour into pan.
- Top with pecans.
- Gently spoon batter over pecans. If you pour it in, it may push the pecans in the middle aside, so gently add the batter on top of the pecans.
- Place pan on rimmed baking sheet.
- Bake for 35-45 minutes, or until a wooden toothpick inserted in the center comes out without any cake crumbs.
- Run a thin knife around the edge.
- Let the cake sit in the pan for 5 minutes, and then invert cake onto plate.
Notes
- Nutrition facts provided are estimates and should be considered as guidelines.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 494kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 94mg | 31% |
| Sodium | 316mg | 13% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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