Pecan Upside Down Cake
This Pecan Upside Down Cake is an easy and delightful fall dessert, perfect for Thanksgiving dinner table. The cake consists of a soft cake at the bottom topped with a crunchy layer of caramelized pecans. Serve this cake with vanilla ice cream for an unforgettable and decadent experience.
Ingredients
Makes about 8-10 servings
For the Pecan Topping
- 1 ½ cup (150g) pecans
- 6 tbsp (80g) unsalted butter
- 1/3 cup (70g) brown sugar
- 2 tbsp (30g) honey
- 1/2 tsp (2g) cinnamon
- 1/4 tsp (1g) salt
Cake Batter
- 3 eggs
- 1/3 cup (70g) sugar
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
- 1/2 cup (110g) oil, room temperature
- 3 tbsp (45g) sour cream
- 2 tsp (8g) baking powder
- 1 cup (125g) flour
- 1/4 cup (25g) ground pecans
Makes: 8inch round
Instructions
- Preheat the oven to 350F (180C). Grease an 8-inch (20cm) round pan with butter and line it with parchment paper.
Prepare the pecan topping.
- Place the butter, brown sugar, honey, salt and cinnamon into a small saucepan over medium heat. Stir and cook until the butter is completely melted. Add the pecans and stir them in.
- Pour the pecan mixture into the prepared pan.
Prepare cake batter.
- Mix eggs with sugar, salt, and vanilla extract in a large bowl until thick and creamy. Add vegetable oil and sour cream and mix to combine. With the mixer on low, incorporate flour, ground pecans and baking powder. Don’t overmix.
- Gently pour the batter over the pecan mixture.
- Bake for 35-40 minutes until a toothpick inserted into the center of the cake comes out clean. Cover the cake with aluminum foil if browns too fast and continue baking.
- Let it cool in the pan for 5-10 minutes.
- Invert the cake onto a serving platter.
- Serve with vanilla ice cream. Enjoy!
Video
Nutrition
Serving: 1 serving out of 10Calories: 415kcalCarbohydrates: 29.3gProtein: 5.1gFat: 32.4gSaturated Fat: 7.8gCholesterol: 68mgSodium: 148mgPotassium: 205mgFiber: 2.4gSugar: 17.1gCalcium: 71mgIron: 1mg