Description
This Pecan Upside Down Cake is a delightful dessert featuring a rich caramelized pecan topping with a moist, cinnamon-flavored cake base. The combination of maple syrup or honey in the caramel glaze adds a deep sweetness, perfectly complementing the toasted pecans. Baked in a bundt pan, the cake is inverted to reveal a glossy, nutty topping, making it an impressive yet easy-to-make treat for gatherings or special occasions.
Ingredients
Scale
Topping Ingredients
- 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 Ingredients
- 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 pan and oven: Grease and flour a 10 to 12-cup bundt pan thoroughly, ensuring all the ridges and the center tube are well coated to prevent sticking. Set the pan aside and preheat your oven to 350°F (175°C).
- Make the caramel topping: In a small saucepan over medium heat, melt the 1/2 cup of butter. Stir in the packed light brown sugar, maple syrup or honey, and 1/2 teaspoon salt, cooking until the mixture is smooth and just starting to bubble.
- Assemble the topping in the pan: Pour the warm caramel mixture evenly into the prepared bundt pan. Evenly sprinkle the chopped pecans over the caramel, arranging some halves cut side down for an attractive pattern.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, sea salt, and cinnamon until evenly incorporated. Set aside.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter with granulated sugar and packed brown sugar on medium speed for 3 to 4 minutes until the mixture is pale and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the bowl as needed. Then mix in the vanilla extract.
- Incorporate sour cream: Beat in the sour cream just until combined, making the batter creamy and smooth, taking care not to overmix.
- Add dry ingredients and milk: On low mixer speed, add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry ingredients. Mix only until no flour streaks remain to keep the batter tender.
- Pour batter over topping: Carefully spoon the batter over the pecan caramel mixture in the bundt pan. Gently spread it to the edges and smooth the top. Tap the pan firmly on the counter a couple of times to release any large air bubbles.
- Bake the cake: Bake in the preheated oven for 45 to 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 the cake: Transfer the pan to a wire rack and allow the cake to cool for 10 to 15 minutes. This helps the cake set with the caramel still fluid enough to release easily.
- Invert the cake: Run a thin knife around the outer edge and the center tube of the pan to loosen the cake. Place a serving plate over the pan and carefully invert it. Let the cake sit upside down for about one minute before gently lifting the pan away.
- Serve: Spoon any remaining pecans or caramel from the pan back over the cake. Slice and serve warm, optionally accompanied by whipped cream or ice cream for extra indulgence.
Notes
- Use room temperature eggs, sour cream, and milk to ensure a smooth batter and even baking.
- Make sure to thoroughly grease and flour the bundt pan to prevent sticking and to allow the cake to release intact.
- Arrange pecan halves aesthetically on the caramel topping for an attractive presentation once inverted.
- Do not overmix the batter after adding dry ingredients to keep the cake tender and moist.
- Allow the cake to cool slightly but invert while the caramel is still fluid to get the signature glossy topping.
- Store leftover cake wrapped tightly at room temperature for up to two days or refrigerate for longer freshness.
