Pecan Upside Down Cake

This pecan upside down cake is my go-to dessert when I want something generous and homey to share on a weekend. A sticky, caramel-like topping melts into the buttery cake as it bakes and there is nothing like that moment you flip it onto a plate and the pecans glisten like jewels. It is a guaranteed showstopper and easier than it looks.

The first time I made this cake for my neighbors, the aroma brought everyone into the kitchen before it even left the oven. Now it is our staple for family birthdays and casual gatherings alike.

Ingredients

• Coarsely chopped pecans: One cup gives the topping that signature crunch and nuttiness Look for fresh pecans with a sweet aroma for best flavor

• Light corn syrup or honey: Quarter cup keeps the topping glossy and caramelized If using honey choose a mild variety

• Firmly packed brown sugar: Either light or dark lends a deep, molasses note Go for soft, moist sugar as it melts best

• Unsalted butter: Half cup creates a silky sauce and keeps the topping rich Opt for high quality butter

• Ground cinnamon: Just a quarter teaspoon but it adds a cozy warmth

• Pinch of salt: For balance and to bring out the sweetness

• Sour cream or Greek yogurt: Half cup plus two tablespoons yields a super moist crumb Full fat is best for richness

• Neutral oil: Vegetable oil or grapeseed gives a tender, light texture Use fresh oil with a clean taste

• Milk: Quarter cup helps the batter mix smoothly and keeps it soft Whole milk works beautifully

• Large eggs: Two add structure and richness Always use room temperature eggs for even mixing

• All Purpose flour: One and a half cups Be sure to spoon and level for correct measurement

• Baking powder and baking soda: For perfect lift and a fine crumb texture

• Vanilla extract or paste: One teaspoon rounds out the flavors Choose real extract for best aroma

• Granulated sugar: Three quarter cup sweetens the cake but lets the pecans shine Use fine sugar for easier mixing

Step-by-Step Instructions

Prepare the Pecan Topping:

Combine the butter brown sugar corn syrup cinnamon salt and pecans in a pan Cook gently over medium low stirring frequently until the butter is melted and sugar dissolved Take care not to let the mixture boil or darken Spread evenly in a greased 9 inch round cake pan and set aside

Mix Wet Ingredients:

In a large bowl beat eggs sugar and vanilla on high speed for one minute until creamy Add the oil and beat to combine Then mix in the sour cream and milk whisking until completely smooth

Combine Dry Ingredients:

Sift the flour baking powder and baking soda into the bowl Stir gently just until the batter is smooth and lump free It is important not to overmix for a tender cake

Assemble and Bake:

Pour the batter over the pecan mixture in the pan Spreading evenly to cover the nuts completely Bake at 350F on the middle oven rack for thirty five to thirty eight minutes A toothpick inserted in the center should come out clean when ready

Cool and Flip:

Let the cake rest in the pan for five to eight minutes Run a butter knife around the edge to loosen the sides Invert onto a serving plate with care using oven mitts if needed Spoon any remaining pecans or syrup from the pan over the top before serving

Pin

The pecans truly make the dish for me Each bite has that toasted buttery crunch My kids love helping to scoop the sticky topping on after we flip it and it always becomes a family project

Storage Tips

Store leftovers in an airtight container at room temperature for up to two days For longer storage refrigerate for up to five days and gently rewarm slices in the microwave so the topping gets melty again You can freeze the whole cake tightly wrapped for up to one month Thaw overnight and warm before serving

Ingredient Substitutions

Honey can replace corn syrup for a natural touch Use full fat Greek yogurt if you are out of sour cream For a nut free version try chopped toasted sunflower seeds instead of pecans though the flavor will change slightly

Serving Suggestions

This cake is fantastic with vanilla ice cream or softly whipped cream Serve slices with coffee or tea for breakfast or dessert It looks beautiful on a cake stand and needs little garnish thanks to the shiny topping

Cultural and Historical Context

Upside down cakes date back to the early twentieth century when fruit and nut toppings became popular in American baking The pecan version is a nod to Southern US traditions where pecans are plentiful This cake is both nostalgic and adaptable to modern kitchens

Recipe Questions & Answers

→ How do you prevent the pecan topping from sticking to the pan?

Grease your cake pan thoroughly and line the bottom with parchment for easy removal of the pecan topping.

→ Can I use honey instead of corn syrup for the topping?

Yes, honey offers a similar consistency and a delightful flavor variation for the caramelized pecans.

→ What ensures the cake is moist and fluffy?

Using sour cream or Greek yogurt in the batter provides extra moisture, resulting in a tender crumb.

→ How do you know when the cake is done baking?

Insert a toothpick into the center—if it comes out clean or with a few crumbs, the cake is ready.

→ Can this be made in advance?

Yes, it keeps well at room temperature for up to two days; reheat slices for the best texture and flavor.

→ What can I serve alongside this cake?

A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with each warm slice.