Pecan Upside Down Cake
This Pecan Upside Down Cake is a simple yet irresistible dessert that combines the rich, buttery flavors of pecan pie with a soft, tender vanilla cake. Topped with a gooey, caramelized pecan layer, it’s a stunning dessert perfect for holiday gatherings or special occasions. Best of all, it’s easy to make and comes together in just an hour.
Equipment
- Stand Mixer
- 9-Inch round cake pan
Ingredients
For the Vanilla Cake:
- ½ cup butter softened to room temperature
- 1 cup white sugar
- 2 eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup yogurt at room temperature
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
For the pecan layer:
- 1 cup pecans toasted and chopped
- ½ cup light brown sugar
- ½ cup butter
- ¼ cup light corn syrup
Instructions
- Preheat the oven to 350 F/175°C. Grease and line with parchment a 9 inch round cake tin.
- For the pecan filling. In a small saucepan melt butter, corn syrup and light brown sugar until it is mixed together well and the sugar is dissolved. Stir in the chopped pecans. Pour this into the prepared cake pan.
- In a small bowl stir together the flour, baking powder, baking soda and salt together in a bowl. Set aside.
- In the bowl of your stand mixer fitted with a paddle attachment beat the softened butter and granulated sugar on high speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixture on low speed gradually add the dry ingredients, alternating with the yogurt, beginning and ending with the dry ingredients. Mix until just combined. Do Not Overmix.
- Carefully pour the cake batter over the prepared pecan mixture, spreading it evenly with a spatula.
- Bake for about 40-45 minutes until cake is golden and a toothpick comes out clean from the center of the cake.
- Let it cool for 10-15 minutes before flipping out on a plate. Peel off the parchment paper and let it cool completely before serving.
Notes
- Caramel Consistency: Melt butter and sugar just until smooth. Don’t let it boil too long, or the topping may harden.
- Pan Prep: Grease and line the cake pan with parchment for easier release.
- Serving Tip: This cake tastes amazing slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage: The cake stays moist for 2–3 days covered at room temperature, but refrigerating will help it last up to 5 days
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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