Description
This Pecan Upside-Down Cake is a delightful dessert featuring a rich, buttery pecan topping caramelized with brown sugar and honey, layered under a moist, tender buttermilk cake. Perfectly baked until golden, it’s a classic treat that combines crunchy pecans with a soft, flavorful crumb, ideal for any occasion.
Ingredients
Scale
Pecan Topping
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup honey
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan generously with butter to prevent sticking and ensure easy removal of the cake.
- Make pecan topping: In a medium saucepan over medium heat, melt 1/2 cup of butter. Stir in the brown sugar, honey, salt, and vanilla extract. Bring the mixture to a gentle boil for 1-2 minutes while stirring continuously to dissolve the sugar and develop a caramel-like sauce. Pour this mixture evenly into the prepared cake pan and spread the pecan halves over the top evenly.
- Mix dry ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt to ensure they are well combined and aerated for a light cake texture. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step incorporates air for a tender crumb. Add the eggs one at a time, beating thoroughly after each addition to ensure they are well incorporated. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can make the cake dense.
- Pour batter and bake: Pour the prepared batter over the pecans in the pan, spreading it evenly with a spatula to ensure uniform baking. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is baked through.
- Cool and invert: Allow the cake to cool in the pan on a wire rack for 10-15 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate. Leave the pan over the cake for a few minutes to allow the topping to settle and adhere properly.
- Serve: Serve the cake warm or at room temperature. This cake is delicious on its own or paired with vanilla ice cream or whipped cream for an indulgent dessert.
Notes
- Ensure not to overmix the cake batter to keep the cake tender and light.
- Use fresh pecans for the best flavor and crunch.
- Let the cake cool sufficiently before inverting to prevent the topping from sliding off.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For extra richness, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
