Upside Down Pecan Cake
User Reviews
5
Upside Down Pecan Cake
Description
Upside Down Pecan Cake uses a classic cake batter prepared from all-purpose flour, baking soda, salt, softened butter, sugars, eggs, vanilla extract, sour cream, and whole milk. The topping consists of toasted pecans mixed with shredded coconut, brown sugar, cinnamon, vanilla extract, melted butter, and salt.
The pecan mixture is spread in a prepared jelly roll pan, then covered with the batter. Baking allows the nuts and sugars to caramelize together, creating a crunchy and flavorful top layer. The cake beneath is tender, moist, and subtly sweet, providing a balanced texture contrast.
Once baked and inverted, the nut topping becomes the visible crust, giving the cake a rich look and nutty aroma. This dessert suits serving with coffee or as a special treat, delivering a combination of soft crumb and crunchy topping with pecans and coconut enhancing the flavor.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter unsalted, softened to room temperature
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 large egg at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 cup milk whole
Topping ingredients
- 2 cups pecan toasted, chopped
- 3/4 cup coconut shredded
- 2/3 cup brown sugar packed
- 6 tablespoons butter melted
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (177°C). line a 12x17-inch jelly roll pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
- Mix the pecans, brown sugar and 3/4 cup of the coconut in a small bowl. Sprinkle with cinnamon and salt and stir. Spread the pecan mixture in the lined pan and drizzle with vanilla extract and melted butter.
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer, beat the softened butter on high speed until smooth and creamy - about 1 minute. Add the sugars and beat on high speed for 3 full minutes until creamed together fairly well. Add 1 egg at a time, beating well after each addition until both are mixed in. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients to the wet ingredients alternating with the milk. Mix each addition just until incorporated. Make sure not overmix the batter.
- Spread the cake batter over the pecan mixture. Smooth it out into a thin, even layer. Bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan for about 5-10 minutes. Run a knife around the sides of the pan to loosen and invert the cake onto a platter, using foil overhang as needed. Let cool 10-20 minutes before serving. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 25servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 46mg | 15% |
| Sodium | 251mg | 10% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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