Description
A rich and buttery pecan upside-down cake with caramelized pecans layered over a tender vanilla cake, perfect for cozy gatherings or an indulgent treat.
Ingredients
Scale
- 1/2 cup unsalted butter (for topping)
- 3/4 cup brown sugar (for topping)
- 1 1/2 cups pecan halves, toasted
- 1/2 cup unsalted butter (for cake)
- 1/2 cup brown sugar (for cake)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a saucepan, melt 1/2 cup butter with 3/4 cup brown sugar. Stir until smooth and pour into prepared pan. Spread evenly and layer with pecan halves.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream 1/2 cup butter with 1/2 cup brown sugar and granulated sugar. Beat in eggs and vanilla extract.
- Alternate adding flour mixture and buttermilk to the butter mixture until fully combined.
- Pour the batter gently over the pecans in the pan and spread evenly.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
- Serve warm or at room temperature with optional ice cream or whipped cream.
Notes
- Toast pecans before baking to enhance flavor and texture.
- Let the cake rest before flipping to prevent topping from sticking.
- Use room temperature ingredients for best mixing results.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 140mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg