Upside-Down Caramel Pecan Cake
Upside-Down Caramel Pecan Cake is a delightful dessert that combines a luscious caramel pecan topping with a light and fluffy vanilla sponge cake. This elegant yet cozy treat is perfect for any occasion, showcasing the rich flavors of butter and brown sugar balanced with nutty pecans. No frosting is needed as the cake itself steals the show, making it an easy and impressive addition to your baking repertoire.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ½ cup unsalted butter (113 g)
- ¾ cup brown sugar (150 g)
- 1 tablespoon maple syrup (optional)
- 1½ cups chopped pecans (160 g)
- 1½ cups all-purpose flour (190 g)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar (150 g)
- 2 large eggs
- ½ cup milk or buttermilk (120 ml)
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted (113 g)
Instructions
- Preheat oven to 350°F. Grease and line a 9-inch cake pan.
- In a saucepan, melt butter and brown sugar together. Stir in maple syrup, then pour into the prepared pan and sprinkle with chopped pecans.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs and granulated sugar until light. Mix in milk, vanilla, and melted butter.
- Combine dry ingredients with the wet mixture until just mixed.
- Pour batter over the pecan layer in the pan. Bake for 35–40 minutes or until golden brown and set.
- Allow to cool for 10–15 minutes before flipping onto a serving plate. Remove parchment paper and serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice (approximately 75g)
- Calories: 360
- Sugar: 22g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://savorysofia.com/upside-down-caramel-pecan-cake/