Upside Down Pecan Cake
This upside-down pecan cake is one of those old-fashioned desserts I love bringing out when I want something warm, cozy, and a little nostalgic.
Servings: 4
Calories: 1792kcal
Ingredients
- ½ cup unsalted butter
- 1 cup brown sugar
- 3 cups pecan halves
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Melt ½ cup butter and pour into a greased 10-inch round cake pan. Sprinkle brown sugar evenly over the butter, then arrange pecan halves on top. Set aside.
- In a bowl, cream softened butter and granulated sugar until light. Beat in the egg and vanilla extract until smooth.
- Mix in flour and baking powder just until combined. Do not overmix.
- Carefully spread the batter over the pecan topping, smoothing the surface gently.
- Bake for 35 - 40 minutes, until a toothpick inserted into the cake comes out clean.
- Cool for 10 minutes, then invert the cake onto a serving plate while still warm.
Video
Notes
Taste & Texture
Moist, tender cake with a buttery crumbSticky caramelized pecans with deep nutty sweetness
Crunchy topping balanced by soft cake
Storage, Freezing & Reheating
Fridge: Store covered for up to 3 days.Freezer: Freeze slices tightly wrapped for up to 2 months.
Reheat: Warm slices gently in the microwave or oven before serving.
Nutrition
Calories: 1792kcal | Carbohydrates: 163g | Protein: 17g | Fat: 125g | Saturated Fat: 49g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 49g | Trans Fat: 3g | Cholesterol: 265mg | Sodium: 60mg | Potassium: 701mg | Fiber: 9g | Sugar: 107g | Vitamin A: 2288IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 6mg