Pecan Upside Down Cake
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.
Equipment
- 1 springform pan https://amzn.to/3RKTJqI
- 1 large mixing bowl https://amzn.to/3RKTJqI
- 1 stand mixer https://amzn.to/3OjfmMJ
- 1 cooling rack https://amzn.to/3O59SVS
- 1 medium sauce pan
Ingredients
Pecan Topping
- 2 cups pecans chopped
- 5 tbsp unsalted butter room temp
- 1 cup brown sugar
- ¼ cup dark karo syrup
- ½ tsp kosher salt
Dry Ingredients (Cake)
- 2½ cups all purpose flour
- 2¼ tsp baking powder
- 1 tsp kosher salt
Wet Ingredients (Cake)
- ¾ cup unsalted butter room temp
- 1⅓ cup granulated sugar
- ⅓ cup brown sugar
- ¼ cup olive oil light olive oil, NOT extra virgin
- 3 eggs room temp
- 2 tbsp bourbon
- 1 tbsp vanilla extract
- ½ cup buttermilk room temp
- ½ cup sour cream room temp
Instructions
Making the Pecan Topping
- 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.
Nutrition
Calories: 770kcalCarbohydrates: 91gProtein: 8gFat: 43gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 109mgSodium: 505mgPotassium: 219mgFiber: 3gSugar: 64gVitamin A: 774IUVitamin C: 0.3mgCalcium: 137mgIron: 3mg
Tried this recipe?Let us know how it was!