Pecan Upside Down Cake
A delightful dessert featuring a rich buttery flavor, aromatic spices, and a topping of caramelized pecans, perfect for any gathering.
Ingredients
For the cake
- 1 cup unsalted butter (softened) Creamy and smooth, serves as the base for the cake.
- 1 cup light brown sugar Adds a deep caramel flavor.
- 2 cups pecan halves Toasted for texture.
- 2 cups all-purpose flour (sifted) Foundation for the cake, ensuring a tender crumb.
- 1 cup granulated sugar Balances the flavors.
- 2 tsp baking powder Gives the cake its fluffy texture.
- 1 tsp salt Enhances flavor.
- 3 large eggs Adds structure and moisture.
- 1 tbsp vanilla extract Brings aromatic quality.
Instructions
Preparation
- Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan.
- In a saucepan over medium heat, melt half a cup of butter with one cup of brown sugar until smooth.
- Pour this caramel mixture into the prepared pan and arrange the pecan halves on top.
- In a mixing bowl, cream together one cup of granulated sugar and half a cup of softened butter until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in one tablespoon of vanilla extract.
- In another bowl, whisk together two cups of flour, two teaspoons of baking powder, and one teaspoon of salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Pour the batter over the pecans and smooth the top.
Baking
- Bake for 35 to 40 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for ten minutes before inverting onto a serving plate.
Notes
Serve warm with whipped cream or ice cream. Common mistakes include not greasing the pan, overmixing, and using cold ingredients.