Pecan Upside Down Cake
This Pecan Upside Down Cake recipe is easy, delicious, and baked in a single cake pan. It is layers of gooey pecan and moist vanilla cake. It is sure to become a family favorite.
EQUIPMENT
- 10 inch baking pan - I recommend Fat Daddio's cake pans
- hand mixer - with beater attachment
- shallow skillet or pan
INGREDIENTS
Pecan Mixture
- ⅓ cup light corn syrup
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ teaspoon salt
- 1½ - 2 cups pecans - chopped or halves
Vanilla Cake
- ¾ cup granulated sugar
- 2 eggs - room temperature
- ¾ cup sour cream - room temperature, or plain Greek yogurt
- 6 tablespoons unsalted butter - melted and slightly cooled
- ¼ cup whole milk; - room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
INSTRUCTIONS
- Preheat oven to 350 °F
- Prepare a 10 inch cake pan by placing a parchment circle in the bottom of your cake pan. Liberally spray it with non-stick cooking spray or grease with butter. Set aside.
- In a saucepan, add the corn syrup, unsalted butter, brown sugar, salt and heat over medium heat. Whisk frequently until it begins to boil, then remove from the heat.
- Add the pecans and stir until they are well coated in the syrup.
- Pour the pecan mixture into the prepared cake pan, evenly spread it out. Refrigerate while you make the vanilla cake batter.
- To a large bowl add the granulated sugar and eggs. Whisk for 3 to 5 minutes or until pale and fluffy.NOTE: Whisk for 3 minutes with a hand mixer or stand mixer and 5 minutes if you're whisking by hand. The whisking is important because it makes the cake fluffy.
- Add the sour cream, melted butter, milk, and vanilla extract. Whisk until well-combined.
- Add the all-purpose flour, baking powder, baking soda, salt. Fold together until just combined, careful to not overmix.NOTE: The batter will be lumpy and this is okay, that is what gives it the light texture.
- Pour the vanilla cake batter over the chilled pecan mixture, evenly spread it out.
- Bake for 30 to 35 minutes or until a toothpick test comes out clean with few crumbs. The cake should be golden brown and released from the sides of the cake pan.
- Remove from the oven and immediately run a butter knife around the perimeter of the cake. This is to release any stick sides and is essential.
- Cool for 8 to 10 minutes.
- Place a serving dish or plate overtop of the cake pan. Arrange both hands on either side of the cake pan and swiftly flip both the cake pan and serving dish/ plate.
- Remove the cake pan from the cake. If any pecans or filling are left behind, scoop it out and place it on top of the cake.
- Allow it to cool completely before cutting into 10 equal slices and serving.
VIDEO
RECIPE NOTES
Storing Information:
- At room temperature, covered, for up to 4 days.
- In the refrigerator, covered, for up to 7 days.
- In the freezer, up to 3 months: Place the slices in the freezer until they are firm. Then wrap them in plastic wrap and store in an airtight container or reusable bag. Allow the slices to come to room temperature before serving and enjoying again.
Make Ahead Information:
- This Pecan Upside Down Cake can be made up to 2 days ahead of time. Once the cake is baked, store it at room temperature in an airtight container or on a serving dish or plate wrapped in plastic wrap.
Ingredient Substitutions (equal amount swaps):
- Unsalted butter use salted butter. Be sure to omit the salt or it will be a very salty upside down cake.
- Light corn syrup use dark corn syrup.
- Sour cream use Greek yogurt.
- Melted butter (in the cake ONLY) use vegetable oil.
- Milk use buttermilk or half and half.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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