Caramel Pecan Upsidedown Cake
A rich and buttery caramel pecan upside down cake with a glossy brown sugar topping and toasted pecans layered over a soft vanilla cake. Perfect for holidays, gatherings, or whenever you want a comforting homemade dessert.
Ingredients
Scale
- 1 cup unsalted butter, divided
- 1 cup brown sugar, packed
- 1 1/2 cups whole pecans
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and lightly grease a 9 inch round cake pan.
- Melt 1/2 cup butter and mix with brown sugar. Spread evenly into the bottom of the prepared pan.
- Arrange whole pecans evenly over the brown sugar mixture.
- In a mixing bowl, cream the remaining 1/2 cup butter with granulated sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Mix in flour, baking powder, and salt alternately with milk until just combined.
- Gently spread batter over the pecans without disturbing the topping.
- Bake for 40 to 45 minutes until golden and a toothpick inserted into the center comes out clean.
- Allow cake to cool for 10 minutes, then carefully invert onto a serving plate.
Notes
- Lightly toast pecans before arranging for deeper flavor.
- Allow the cake to rest 10 minutes before flipping to prevent caramel from running.
- Store covered at room temperature for up to 1 day or refrigerate for up to 4 days.
Find it online: https://dishmio.com/caramel-pecan-upsidedown-cake/