Caramelised Pecan Upside Down Cake

Why You’ll Love This Recipe

Picture this: a warm, buttery cake topped with glossy caramelized pecans that makes your heart sing. This Caramelised Pecan Upside Down Cake is not just a dessert; it’s an occasion waiting to happen! 🍰 Whether you’re celebrating a birthday, hosting a potluck, or just satisfying that sweet tooth craving after a long day, this cake delivers.

The contrast between the crunchy nuts and the soft, moist cake creates a delightful texture that will have you coming back for seconds—or thirds if no one’s watching. Plus, the caramel adds a luxurious touch that screams, “I’m fancy, but really, I’m easy to make!”

How to Make Caramelised Pecan Upside Down Cake

So, you’re itching to get started? Great! Making Caramelised Pecan Upside Down Cake is a breeze. Trust me, if you can mix, pour, and flip, you’ve got this! Let’s break it down step by step.

Ingredients:

• 1 cup pecans (halved)
• 1/2 cup unsalted butter (at room temp)
• 1 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk

Directions:

1. Preheat your oven to 350°F (175°C). Get that heat going!

2. In a 9-inch round cake pan, melt the butter in the oven. Once melted, remove it and sprinkle the brown sugar evenly over the butter.

3. Arrange the pecans on top of the brown sugar mixture in a pattern that looks pretty (because we eat with our eyes first, right?).

4. In a mixing bowl, cream the remaining butter and granulated sugar until fluffy.

5. Add the eggs one at a time, followed by the vanilla. Mix it up until combined.

6. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk. Mix until smooth.

7. Pour the batter over the pecans in the cake pan. Bake for 30-35 minutes or until a toothpick comes out clean.

8. Let it cool for a bit, then invert the cake onto a serving platter. Voilà! You have a stunning upside-down cake!

How to Serve Caramelised Pecan Upside Down Cake

Serving this cake is super simple. You can enjoy it warm or at room temperature. A scoop of vanilla ice cream makes a fabulous sidekick, or serve it up with a dollop of whipped cream for that extra flair. If you’re feeling particularly feisty, drizzle some caramel sauce on top to intensify the decadent vibes. 😍

How to Store Caramelised Pecan Upside Down Cake

If you have any leftovers (which is a huge “if” 😂), store them in an airtight container at room temperature for up to 3 days. You can also pop it in the fridge for about a week. Just remember to bring it back to room temp before serving. Not that it’ll last that long, but you know… just in case!

Tips to Make Caramelised Pecan Upside Down Cake

• Go for fresh pecans! They add that crunch and flavor bomb you’re looking for.
• Don’t skip the cooling time! Letting it cool in the pan for about 10-15 minutes makes flipping easier and prettier.
• If the pecans stick, use a knife to gently loosen the edges. No one wants a failed flip!

Variation

Feeling adventurous? Try mixing in a bit of cinnamon or nutmeg in the batter for a cozy twist. You could also swap out pecans for walnuts or even almonds, just to keep things interesting. 🎉

FAQs

1. Can I use unsalted butter instead of salted?
Absolutely! Just add a pinch of salt if you do.

2. What if I don’t have brown sugar?
You can make a substitute by mixing white sugar with a bit of molasses (about one tablespoon per cup of sugar).

3. Can I make this cake ahead of time?
Totally! You can bake it a day or two in advance and store it. Just warm it up before serving for that fresh-baked taste.

So there you have it! This Caramelised Pecan Upside Down Cake is sure to impress your taste buds (and everyone else’s) with its delightful flavor and textures. Enjoy baking! 🍽️

Caramelised Pecan Upside Down Cake

A warm, buttery cake topped with glossy caramelized pecans, perfect for celebrations or satisfying sweet tooth cravings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 390

Ingredients Method Notes

Ingredients

  

Toppings

• 1 cup pecans (halved) Use fresh pecans for best flavor.
• 1/2 cup unsalted butter (at room temp) Melt in the cake pan.
• 1 cup brown sugar (packed) Sprinkle over the melted butter.

Cake

• 1/4 cup granulated sugar For sweetness.
• 2 large eggs Room temperature for better mixing.
• 1 teaspoon vanilla extract Enhances flavor.
• 1 1/2 cups all-purpose flour Main cake ingredient.
• 2 teaspoons baking powder Leavening agent.
• 1/2 teaspoon salt Balances sweetness.
• 3/4 cup milk Adds moisture to the cake.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a 9-inch round cake pan, melt the butter in the oven.
3. Once melted, remove it and sprinkle the brown sugar evenly over the butter.
4. Arrange the pecans on top of the brown sugar mixture in a decorative pattern.

Mixing Batter

1. In a mixing bowl, cream the remaining butter and granulated sugar until fluffy.
2. Add the eggs one at a time, followed by the vanilla. Mix until combined.
3. In another bowl, whisk together the flour, baking powder, and salt.
4. Gradually add this to the butter mixture, alternating with the milk, mixing until smooth.

Baking

1. Pour the batter over the pecans in the cake pan.
2. Bake for 30-35 minutes or until a toothpick comes out clean.
3. Let it cool for about 10-15 minutes in the pan, then invert onto a serving platter.

Notes

Serve warm or at room temperature, with ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. Bring back to room temp before serving.