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Caramelised Pecan Upside Down Cake

A warm, buttery cake topped with glossy caramelized pecans, perfect for celebrations or satisfying sweet tooth cravings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.