Pecan Upside Down Cake
A delicious Pecan Upside Down Cake topped with coarsely chopped pecans, brown sugar, and buttery goodness, perfect for dessert lovers.
Equipment
- 9-inch round cake pan
Ingredients
Pecan Topping
- 1 cup coarsely chopped pecans
- ¼ cup light corn syrup or honey
- ½ cup firmly packed brown sugar light or dark brown sugar
- ½ cup unsalted butter
- ¼ teaspoon ground cinnamon
- pinch salt
Cake
- ½ cup sour cream or Greek yogurt
- ½ cup neutral oil (vegetable oil or grapeseed oil)
- ¼ cup milk
- 2 large eggs
- 1.5 cups All Purpose Flour make sure to spoon and level the flour
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract or paste
- pinch salt
- ¾ cup granulated sugar
Instructions
Preparation
- Preheat oven to 350°F.
- Heat a pan over medium-low heat. Add the butter, brown sugar, corn syrup, cinnamon, salt, and pecans. Cook the mixture, stirring frequently, until the butter has melted and the sugar has dissolved. Remove from heat and add to the greased cake pan.
- In a large bowl, beat the eggs, sugar and vanilla extract for 1 minute on high speed. Now add the oil and mix. Add the sour cream and milk, mixing until fully incorporated.
- Sift in the dry ingredients (all-purpose flour, baking powder, baking soda). Mix until the batter is smooth and lump-free. Do not over mix.
- Pour the batter over the pecans and spread evenly. Bake for 35-38 minutes or until a toothpick inserted comes out clean.
- Gently run a butter knife along the edges of the cake. Allow to cool for 5-8 minutes before flipping onto a plate. Serve and enjoy!
Notes
Serve with a scoop of vanilla ice cream for added deliciousness.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 38gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 170mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 400IUCalcium: 25mgIron: 1mg
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