If you're looking for a cozy rustic cake then Pecan Upside Down Cake is the perfect indulgent dessert. A sugary gooey pecan pie topping over moist vanilla cake with a hint of bourbon is comfort at its finest.
Preheat the oven to 350°F then thoroughly grease a 9 inch springform pan with softened butter or non-stick cooking spray
Sprinkle the pecans in an even layer into the bottom of the pan
Whisk the butter, brown sugar, karo syrup and salt together in a sauce pan over medium heat until boiling. Continue whisking 15 seconds while it boils. Remove from the heat and set aside
Making the Cake
Whisk the dry ingredients together in a large mixing bowl then set aside
In the bowl of the stand mixer fitted with the paddle attachment cream the butter and both sugars on medium speed until light and fluffy. About 2 minutes
Mix in the olive oil until combined
Mix the eggs in, one at a time, on medium speed scraping down the sides of the bowl between each addition
Mix in the bourbon and vanilla
Add the sour cream and mix just until incorporated
Add half the dry ingredients and mix on low speed until almost fully incorporated. Add the buttermilk and slowly mix to incorporate
Add the other half of the flour mixture then mix on low just until combined. Do not overmix
Pour the brown sugar sauce mixture evenly over the top of the pecans. Top the pecan mixture with the cake batter in an even layer
Bake 50-55 minutes or until a toothpick is inserted into the center of the cake and comes out clean or with only a few crumbs
Allow the cake to cool on a wire rack for 45-60 minutes
Remove the sides from the pan then invert the cake onto a serving platter. Remove the top of the pan from the pecan topping. Serve immediately
Notes
Grease your pan well so your cake comes out nice and easy!
If you are using a springform pan, put a sheet pan on the rack under it to catch any drippings!!
Don't overbake it! Your Pecan Upside Down Cake will come out dry if you do.
Let the cake cool for 45-60 minutes before flipping it over. If you take it out hot the pecan topping will be a huge mess!
This cake recipe is best eaten right after it's taken out of the pan. The indulgent nutty topping is still slightly warm, soft and gooey.
If you're having a hard time releasing the pan from the pecan mixture then use a large chef's knife to shimmy in between the pecan mixture and pan to help you pull it away.