This stunning Pecan Upside Down Cake features a beautiful caramelized pecan topping that becomes the showstopping presentation when flipped. The buttery, moist cake combined with the crunchy, sweet pecan layer creates an irresistible dessert that’s perfect for holidays, special occasions, or anytime you want to impress!
Ingredients
For the Pecan Topping
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar, packed
- 3 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups pecan halves (or chopped pecans)
For the Cake
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk, room temperature
- 2 tablespoons sour cream (optional, for extra moisture)
Equipment
- 9-inch or 10-inch round cake pan (or 9×13 inch pan)
- Medium saucepan
- Electric mixer or whisk
- Mixing bowls
- Cooling rack
- Serving platter
Instructions
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