A delicious Pecan Upside Down Cake featuring a caramelized pecan topping and a moist, fluffy cake.
Author:Isabella
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup packed brown sugar
1/2 cup unsalted butter (1 stick)
1 cup pecans, chopped
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
Instructions
Preheat your oven to 350°F (175°C).
In a 9-inch round cake pan, melt the butter over low heat.
Once melted, remove from heat and sprinkle the brown sugar evenly over the butter.
Arrange the chopped pecans on top of the brown sugar mixture.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, beat the granulated sugar and eggs together until light and fluffy.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter over the pecan mixture in the cake pan, spreading it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
Let it cool completely before slicing.
Notes
For a richer flavor, add 1/2 teaspoon of cinnamon to the batter.
For a tropical twist, consider adding 1/2 cup of crushed pineapple to the batter.