Description
This Pecan Upside Down Cake is a decadent dessert featuring a rich caramel pecan topping that melts into a moist, cinnamon-spiced vanilla cake. Perfectly baked in a bundt pan, it delivers a beautiful presentation and warm, nutty flavors that pair wonderfully with whipped cream or ice cream.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup maple syrup or honey
- 1/2 teaspoon fine sea salt
- 1 3/4 cups pecan halves, coarsely chopped
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
Instructions
- Prepare the Pan: Grease and flour a 10–12 cup bundt pan thoroughly, making sure to coat all ridges and the center tube. Set aside and preheat the oven to 350°F (175°C).
- Make the Topping: In a small saucepan, melt the 1/2 cup butter over medium heat. Stir in the light brown sugar, maple syrup or honey, and sea salt until the mixture is smooth and just beginning to bubble.
- Assemble the Topping in the Pan: Pour the warm caramel mixture evenly into the prepared bundt pan. Sprinkle the chopped pecans evenly over the caramel, arranging some halves cut side down for an attractive pattern.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar on medium speed for 3-4 minutes until pale and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Then mix in vanilla extract.
- Incorporate Sour Cream: Beat in the sour cream just until combined to create a creamy, smooth mixture.
- Add Dry Ingredients and Milk: With the mixer on low, add the dry ingredients in two additions, alternating with the milk. Begin and end with the dry ingredients, mixing only until no streaks of flour remain.
- Fill the Pan: Spoon the batter carefully over the pecan topping in the bundt pan. Spread gently to edges and smooth the top. Tap the pan firmly on the counter a couple of times to release large air bubbles.
- Bake the Cake: Bake for 45–55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool Slightly: Transfer the pan to a wire rack and let the cake cool for 10–15 minutes so it sets but the caramel remains fluid.
- Unmold the Cake: Run a thin knife around the outer edge and center tube of the pan to loosen the cake. Place a serving plate over the pan and carefully invert it. Let it sit upside down for about 1 minute before lifting the pan away.
- Serve: Spoon any remaining pecans or caramel from the pan over the cake. Slice and serve warm, optionally with whipped cream or ice cream.
Notes
- Use room temperature eggs, sour cream, and milk for a smoother batter.
- Ensure the bundt pan is well greased and floured to prevent sticking.
- Tap the pan after adding batter to avoid air pockets in the cake.
- Allow the cake to cool slightly before unmolding to keep the topping intact.
- Serve warm for the best flavor experience, complemented with whipped cream or ice cream.
- Maple syrup can replace honey for a richer caramel flavor.
