Description
This Pecan Upside-Down Cake is a decadent dessert featuring a buttery, caramelized pecan topping beneath a moist, cinnamon-swirled cake. Perfectly golden and rich with warm spices, this cake is sure to satisfy your sweet tooth and impress guests.
Ingredients
Scale
Pecan Topping
- Butter or cooking spray, for the pan
- 1/2 cup packed light or dark brown sugar
- 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
- 1/4 cup honey or light corn syrup
- 1/8 teaspoon kosher salt
- 1 1/4 cups raw pecan halves (about 5 ounces), coarsely chopped
Cake
- 3/4 cup sour cream or plain full-fat Greek yogurt, at room temperature
- 2 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 1/2 cup neutral oil, such as grapeseed, vegetable, or canola
- 1/4 cup water
- 1 teaspoon vanilla extract or paste
- 1/4 cup light or dark brown sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- Flaky salt, for sprinkling (optional)
- Vanilla ice cream, for serving (optional)
Instructions
- Prepare the topping: Heat the oven to 350ºF and grease a 9-inch round cake pan with butter or cooking spray. In a small saucepan, combine the brown sugar, unsalted butter pieces, honey, and kosher salt. Cook over medium-low heat, stirring frequently until the butter melts and the sugar dissolves. Stir in the coarsely chopped pecans, then spread the mixture evenly in the prepared cake pan.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda until combined.
- Mix wet ingredients: In a large bowl, whisk the sour cream, eggs, granulated sugar, neutral oil, water, vanilla extract, and kosher salt until smooth and fully combined.
- Combine batter: Gradually stir the flour mixture into the wet ingredients in two batches until the batter is just smooth. Avoid overmixing to keep the cake tender.
- Prepare cinnamon sugar layer: In the now-empty flour mixture bowl, combine the brown sugar and ground cinnamon.
- Assemble the cake: Dollop half the batter evenly over the pecan topping and spread it out. Sprinkle the cinnamon sugar mixture evenly over this batter layer. Then gently dollop the remaining batter over the cinnamon sugar and carefully spread it to cover the entire surface.
- Bake: Place the cake in the oven and bake for 35 to 40 minutes until deeply golden brown and a toothpick inserted in the center comes out clean. Check after 30 minutes, and if the cake is browning too quickly, loosely tent with aluminum foil to prevent burning.
- Cool and serve: Allow the cake to cool in the pan for 10 to 15 minutes. Run a thin knife around the edges to loosen, then invert onto a large plate. Sprinkle with flaky salt if desired and let cool to room temperature. Serve with vanilla ice cream if you like.
Notes
- Store the cake in an airtight container at room temperature for up to 2 days.
- Sour cream or full-fat Greek yogurt can be used interchangeably depending on preference.
- If you prefer a less sweet topping, reduce the honey or corn syrup to 3 tablespoons.
- Neutral oils such as grapeseed, canola, or vegetable oil work best to keep the cake moist without adding extra flavor.
- Ensure all refrigerated ingredients are at room temperature for best batter consistency and rise.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
