About This Recipe
Pecan Upside-Down Cake is a classic American dessert that features a caramelized pecan topping layered over a simple, moist cake batter. The cake is baked and then inverted onto a serving plate, revealing the decorative nut layer. It is a variation of the traditional pineapple upside-down cake, utilizing pecans as the primary topping ingredient.
Why You’ll Love This Recipe
This recipe yields a visually impressive dessert with a rich, buttery flavor and a satisfying contrast in textures between the soft cake and the crunchy, caramel-coated pecans. The preparation is straightforward, requiring common baking ingredients and no special equipment. The result is a reliably delicious cake suitable for everyday occasions and holiday gatherings.
Ingredients
- For the Topping:
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 1 tablespoon light corn syrup
- 1 1/2 cups pecan halves
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Step by Step Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan by greasing it lightly.
- To make the topping, melt 1/4 cup of butter in a small saucepan over medium heat.
- Stir in the brown sugar and corn syrup. Cook while stirring continuously until the sugar has dissolved and the mixture is smooth.
- Pour this mixture evenly into the bottom of the prepared cake pan.
- Arrange the pecan halves in a single layer over the sugar mixture, creating a pattern if desired.
- To make the cake batter, whisk together the flour, baking powder, and salt in a medium bowl.
- In a separate, larger bowl, use an electric mixer to cream the softened 1/2 cup of butter with the granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the vanilla extract.
- Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined after each addition. Do not overmix.
- Carefully spoon the batter over the arranged pecans in the pan and spread it evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
- Run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down over the cake pan. Using oven mitts, carefully invert the pan and plate together. Lift the pan away. If any pecans stick to the pan, reposition them onto the cake.
- Allow the cake to cool further before slicing and serving.
FAQ
Can I use pre-chopped pecans instead of halves?
Yes, pre-chopped pecans can be used. However, using pecan halves creates a more uniform and visually appealing top layer once the cake is inverted.
What can I use instead of corn syrup?
Maple syrup or honey can be substituted in equal measure for the light corn syrup to help prevent crystallization in the caramel layer.
My topping stuck to the pan. What happened?
This can occur if the cake cools in the pan for too long before inverting, or if the caramel layer was overcooked and became hard. Ensure you invert the cake while it is still warm, after the initial 10-15 minute cooling period.
You Must Know
The step of inverting the cake is time-sensitive. Allowing the cake to cool completely in the pan will cause the caramel to solidify and bind the cake to the pan, making it difficult to release. Inverting the cake while it is still warm is crucial for a clean release and an intact presentation.
Storage Tips
Store the completely cooled cake covered at room temperature for up to two days. For longer storage, wrap the cake tightly in plastic wrap or place it in an airtight container and refrigerate for up to five days. The cake can be served cold or brought to room temperature before serving.