Pecan Upside Down Cake Recipe

I invite you to explore my Pecan Upside Down Cake Recipe that blends melted unsalted butter and light brown sugar with crunchy pecan halves and a hint of vanilla. Every bite reveals a perfect balance of caramel and moist cake designed to captivate your senses and spark your culinary curiosity.

I recently experimented with a new twist on a pecan cake recipe and I’m excited to share my take on a Pecan Upside Down Cake. I started with 1/3 cup melted unsalted butter and 2/3 cup packed light brown sugar, mixing them together until they formed a lovely, caramel-like base.

Then I added 1 1/2 cups of pecan halves, layering them on top to get that perfect crunch and nutty flavor in every bite. The cake batter came together using 1 1/2 cups all-purpose flour, 1 cup granulated sugar, and a few leavening agents like 3 teaspoons baking powder and 1/2 teaspoon salt.

I whisked in 2 large eggs, 1/2 cup milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract to create a beautifully moist dessert. This recipe is my homage to classic breakfast cakes with a grown-up twist, blending the allure of caramelized pecans with an undeniably decadent appeal.

Enjoy exploring this sweet treat!

Why I Like this Recipe

I love this pecan upside down cake for several reasons. First, there’s something really magical about how the brown sugar and melted butter mix together at the bottom of the cake, creating a kind of caramelized layer that makes every bite feel like a burst of sweet crunch. Second, the pecans are just perfect – they give the cake a nutty flavor that brings in a fun texture contrast with the moist cake on top. Third, the cake itself turns out super moist and tender every time, and i love that it’s easy enough for me to make without messing up too much. Finally, I really like how simple the recipe is; even when I mess up a little, it still turns out delicious and it always impresses my friends.

This cake is like a perfect mix of rich, caramelized flavors with a moist and soft texture that you just cant resist. The recipe might sound fancy, but it’s really straightforward and works like a charm every time i try it. Even if you have a few baking mishaps or shortcuts along the way, the end result is always a treat that makes you feel proud and happy after every slice.

Ingredients

Ingredient Quantities

• 1/3 cup unsalted butter, melted
• 2/3 cup packed light brown sugar
• 1 1/2 cups pecan halves
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.

2. Pour in the melted unsalted butter into the pan and sprinkle the light brown sugar evenly over it.

3. Scatter the pecan halves all over the brown sugar layer.

4. In a large bowl mix the all-purpose flour, granulated sugar, baking powder and salt together.

5. In another bowl beat the eggs then stir in the milk, vegetable oil and vanilla extract.

6. Slowly add the wet mixture to the dry ingredients, stirring just until they are combined.

7. Pour the batter gently over the pecan layer in your pan.

8. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

9. Let the cake cool in the pan for about 10 minutes, then carefully flip it onto a serving plate.

10. Allow it to cool completely and enjoy your decadent pecan upside down cake!

Equipment Needed

1. 9-inch round cake pan
2. Oven
3. Two mixing bowls
4. Measuring cups and spoons
5. Whisk or electric mixer
6. Spatula
7. Toothpick
8. Cooling rack or large plate for flipping the cake

FAQ

Pecan Upside Down Cake Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use the same amount of margarine instead
• If you ran out of light brown sugar, mix regular white sugar with a splash of molasses to get a similar flavor
• You can swap pecan halves with walnut halves if you’re looking for a slightly different nutty taste
• Milk can be replaced with almond or soy milk if you prefer a non-dairy version
• If you dont have vegetable oil, try using canola oil or a bit of melted coconut oil for a hint of flavor

Pro Tips

1. Toast the pecan halves in a dry pan for a couple minutes before using them. It really brings out a nutty flavor, just be careful not to overdo it or they might burn.
2. Make sure the melted butter and brown sugar layer gets an even spread in the pan; this helps in creating a nice caramel base once baked.
3. When you mix the wet and dry ingredients, stir just until they combine. Overmixing can make your cake turn out kinda tough.
4. Let the cake cool in the pan for a bit longer than suggested before flipping it over. This extra time helps the cake firm up and reduces the chance of it breaking apart.