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Pecan Upside Down Cake

Pecan Upside Down Cake

This pecan upside down cake features a rich caramel pecan topping with all the taste of pecan pie and the lightness of a tender cake.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 315 kcal

Equipment

  • 8 or 9 inch round cake pan

Ingredients
  

  • 1.5 cups flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 medium eggs
  • 0.75 cups brown sugar
  • 0.75 cups sour cream
  • 0.5 cups light olive oil
  • 1.5 teaspoons vanilla extract
  • 0.5 cups butter salted or unsalted
  • 0.5 cups brown sugar
  • 0.33 cups maple syrup
  • 2 teaspoons cinnamon
  • 1 cups pecan halves

Instructions
 

  • Preheat oven to 350º.
  • Add the ½ cup of butter to the bottom of an 8 or 9 inch round cake pan, and place in oven to melt.
  • While butter is melting, make cake batter.
  • Combine flour, baking soda, and salt in a bowl, and set aside.
  • In a larger mixing bowl, whisk eggs well.
  • Whisk in brown sugar, sour cream, oil, and vanilla.
  • Stir in flour mixture until just combined.
  • When butter is melted, remove from oven, and add brown sugar, maple syrup, and cinnamon, and stir to combine.
  • Arrange pecans over top of butter/brown sugar mixture.
  • Spoon cake batter over all, and gently spread evenly.
  • Place cake in oven, and bake for about 45 minutes, until a toothpick inserted into the middle comes out clean.
  • Remove from oven and immediately turn over onto a plate.
  • Let cool before serving.

Notes

If you’re using an 8 inch pan, the topping will be quite thick, and the floating batter will want to shift rather than spread.

Nutrition

Serving: 1sliceCalories: 315kcalCarbohydrates: 32gProtein: 3gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 42mgSodium: 204mgPotassium: 103mgFiber: 1gSugar: 21gVitamin A: 279IUVitamin C: 0.2mgCalcium: 46mgIron: 1mg
Keyword cake, dessert, Fall, Pecan Pie, pecans, Pumpkin
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