Description
Indulge in this easy and delicious Caramelised Pecan Upside Down Cake—a rich, buttery cake topped with caramelized pecans. Perfect for holidays, family gatherings, or any sweet craving.
Ingredients
For the caramel pecan topping:
- 4 tbsp unsalted butter
- ½ cup brown sugar (packed)
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 ½ cups pecan halves
For the cake batter:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream (or plain yogurt)
- ½ cup whole milk
- 1 tsp vanilla extract
Instructions
Make caramel topping:
- In a saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved.
- Mix in heavy cream and vanilla.
- Pour into a greased 9-inch cake pan. Arrange pecan halves over caramel in an even layer.
Prepare cake batter:
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Stir in sour cream, milk, and vanilla.
- Gradually fold in dry ingredients until just combined.
Bake the cake:
- Pour batter evenly over caramel-pecan mixture.
- Bake at 350°F (175°C) for 40–45 minutes or until a toothpick comes out clean.
Flip and serve:
- Let cake cool for 10 minutes, then invert onto a serving plate.
- Slice and enjoy warm or at room temperature.
Notes
- Let the cake cool slightly before flipping, but don’t wait too long, or the caramel will stick.
- Use parchment paper at the bottom of the pan for easy release.
- For added flavor, sprinkle cinnamon or nutmeg into the batter.
- Serve with ice cream or whipped cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes