Description
This Pecan Upside-Down Cake is a rich and moist dessert featuring a buttery pecan topping caramelized with brown sugar and honey. The tender cake is made with sour cream or Greek yogurt, providing a subtle tang that balances the sweet, nutty topping. Perfectly spiced with cinnamon and enhanced by a hint of vanilla, this cake is a delightful treat ideal for gatherings or a cozy dessert night. Serve it warm with a scoop of vanilla ice cream for an extra indulgent experience.
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 Pan and Topping: Preheat the oven to 350°F (175°C). Butter or spray a 9-inch round cake pan. In a small saucepan over medium heat, melt the butter pieces with brown sugar, honey or light corn syrup, and kosher salt, stirring until smooth and combined. Remove from heat and stir in the coarsely chopped pecans. Pour the mixture evenly into the prepared pan, spreading it out to cover the bottom.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, 1/4 cup brown sugar, kosher salt, and ground cinnamon until evenly combined. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk the sour cream (or Greek yogurt) and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the neutral oil, water, and vanilla extract until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter and Bake: Carefully pour the batter over the pecan topping in the cake pan, smoothing the surface. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed.
- Cool and Invert: Let the cake cool in the pan on a wire rack for about 15 minutes. Run a knife around the edges to loosen it, then invert the cake onto a serving plate. If desired, sprinkle flaky salt over the top for contrast.
- Serve: Serve the pecan upside-down cake warm or at room temperature, optionally accompanied by scoops of vanilla ice cream for a luscious finish.
Notes
- Use fresh pecans for best flavor and texture.
- Sour cream or full-fat Greek yogurt adds moisture and a slight tang; do not substitute with low-fat or fat-free versions for the best results.
- Let the cake cool slightly before inverting to prevent the topping from sticking to the pan.
- For a deeper caramel flavor, substitute light corn syrup with honey or maple syrup as preferred.
- Flaky salt is optional but enhances the sweetness and adds a pleasant crunch.
Keywords: pecan upside-down cake, pecan cake, upside-down cake, dessert, baking, nutty cake, cinnamon cake