Description
This Pecan Upside-Down Cake features a rich, buttery pecan topping caramelized with brown sugar and honey, layered beneath a moist, cinnamon-swirled cake. Perfect for dessert or a special occasion, it offers a delightful combination of crunchy pecans and tender cake, enhanced with warm spices and optionally served with vanilla ice cream.
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 pecan topping: Preheat the oven to 350ºF. Grease a 9-inch round cake pan with butter or cooking spray. In a small saucepan over medium-low heat, combine 1/2 cup packed brown sugar, 1 stick unsalted butter cut into pieces, 1/4 cup honey, and 1/8 teaspoon kosher salt. Stir frequently until the butter melts and sugar dissolves. Remove from heat and stir in 1 1/4 cups coarsely chopped raw pecans. Pour and spread this mixture evenly in the prepared pan.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda until combined.
- Mix wet ingredients: In a large bowl, whisk 3/4 cup room-temperature sour cream, 2 room-temperature large eggs, 3/4 cup granulated sugar, 1/2 cup neutral oil, 1/4 cup water, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt until smooth.
- Combine batter: Gradually add the flour mixture to the wet ingredients in two batches, stirring gently after each until just smooth to avoid overmixing.
- Prepare cinnamon sugar: In the empty flour mixture bowl, stir together 1/4 cup packed brown sugar and 2 teaspoons ground cinnamon.
- Assemble the cake layers: Dollop about half of the cake batter (about 1 1/2 cups) evenly over the pecan topping in the pan. Spread it gently into an even layer. Sprinkle the cinnamon sugar mixture evenly over this batter layer. Then, dollop the remaining batter on top and carefully spread it into an even layer, fully covering the cinnamon sugar.
- Bake the cake: Place the cake in the preheated oven and bake until the top is deep golden-brown and a toothpick inserted in the center comes out clean, about 40 minutes. Begin checking at 30 minutes; if the cake is browning too quickly, cover loosely with aluminum foil.
- Cool and invert: Allow the cake to cool in the pan for 10 to 15 minutes. Run a thin knife along the edges to loosen it, then invert the cake onto a large plate. Sprinkle with flaky salt if desired. Let the cake cool to room temperature before serving.
- Serve: Optionally, serve slices of the cake with vanilla ice cream for an extra indulgent dessert.
Notes
- Storage: Store the cake in an airtight container at room temperature for up to 2 days to maintain freshness.
- Ingredient substitutions: Greek yogurt can be used instead of sour cream for a slight tang.
- Neutral oil options include grapeseed, vegetable, or canola oil; avoid olive oil to keep a clean flavor.
- To prevent over-browning, tent the cake with foil if it starts to get too dark before the center is cooked.
- For added texture, use whole pecans instead of coarsely chopped, though chopping releases more flavor.
- Flaky salt on top is optional but adds a nice contrast to the sweetness.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
