Pecan Upside Down Cake
Serves 1035 mins prep45 mins cook
This Pecan Upside Down Cake is easy to make, delicious, and great for the holidays. It is baked in a single cake pan but with two layers- gooey pecan topping and a moist vanilla cake. It is all the flavors of a classic pecan pie in cake form!
0 servings
What you need
Instructions
Preheat oven to 350 °F Prepare a 10 inch cake pan by placing a parchment circle in the bottom of your cake pan. Liberally spray it with non-stick cooking spray or grease with butter. Set aside. Pecan Mixture In a saucepan, add the corn syrup, butter, brown sugar, salt and cook over medium heat. Remove from heat once the mixture has melted. Add the pecans and stir until they are well coated in the syrup. Pour the pecan mixture into the prepared cake pan, evenly spread it out. Refrigerate while you make the vanilla cake batter. Vanilla Cake To a large bowl add the granulated sugar and eggs. Whisk for 3 to 5 minutes or until pale and fluffy. Add the sour cream, melted butter, milk, and vanilla extract. Whisk until combined. Add the all-purpose flour, baking powder, baking soda, salt. Fold together until just combined, careful to not overmix. Pour the vanilla cake batter over the chilled pecan mixture, evenly spread it out. Bake for 30 to 35 minutes or until a toothpick test comes out clean. The cake should be golden brown and released from the sides of the cake pan. Remove from the oven and immediately run a butter knife around the perimeter of the cake. This is to release any stick sides and is essential. Cool for 8 to 10 minutes. Place a serving dish or plate overtop of the cake pan. Arrange both hands on either side of the cake pan and swiftly flip both the cake pan and serving dish/ plate. Remove the cake pan from the cake. If any pecans or filling are left behind, scoop it out and place it on top of the cake. Allow it to cool completely before cutting into 10 equal slices and serving.View original recipe