Pecan Upside Down Cake (Printable Version)
Fluffy vanilla cake meets buttery pecans and caramel, baked together for a nutty, tender treat.
# What You'll Need:
→ Pecan Topping
01 -
125 g coarsely chopped pecans
02 -
60 ml light corn syrup or honey
03 -
110 g firmly packed light or dark brown sugar
04 -
113 g unsalted butter
05 -
0.25 tsp ground cinnamon
06 -
Pinch of salt
→ Cake Batter
07 -
140 g sour cream or Greek yogurt
08 -
120 ml neutral oil (vegetable or grapeseed oil)
09 -
60 ml milk
10 -
2 large eggs
11 -
190 g all-purpose flour, sifted
12 -
1.5 tsp baking powder
13 -
0.5 tsp baking soda
14 -
1 tsp vanilla extract or paste
15 -
Pinch of salt
16 -
150 g granulated sugar
# Steps to Follow:
01 -
Heat a saucepan over medium-low heat. Combine unsalted butter, brown sugar, corn syrup, ground cinnamon, salt, and pecans. Stir continually until the butter melts and the sugar fully dissolves. Remove from heat promptly and avoid cooking beyond this stage.
02 -
Grease a 23 cm round cake pan. Evenly spread the warm pecan mixture over the base of the pan. Set aside.
03 -
In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract on high speed for 1 minute. Add the neutral oil and mix thoroughly. Blend in the sour cream and milk until fully incorporated.
04 -
Sift the all-purpose flour, baking powder, and baking soda into the wet mixture. Add a pinch of salt. Mix gently until a smooth, lump-free batter forms, taking care not to overmix.
05 -
Pour the batter over the pecan topping in the cake pan, smoothing the surface evenly. Bake in a preheated oven at 175°C for 35 to 38 minutes, or until a toothpick inserted into the centre emerges clean.
06 -
Run a butter knife around the edge of the baked cake. Allow to cool in the pan for 5 to 8 minutes, then carefully invert onto a serving plate while still warm. Use caution as the pan retains heat.
07 -
Spoon any remaining pecans and syrup from the pan over the cake. Slice and serve with vanilla ice cream if desired.
# Additional Notes:
01 -
Spoon and level flour for accurate measurement; avoid overmixing to preserve cake tenderness.