Description
Pecan Upside-Down Cake is a rich, buttery dessert that combines the deep caramel flavor of brown sugar with crunchy toasted pecans and a soft, moist cake base. This classic Southern-style treat is perfect for holidays, family gatherings, or whenever you want a comforting homemade dessert. The magic happens when the cake is flipped, revealing a glossy, caramelized pecan topping that looks as impressive as it tastes.
Ingredients
For the pecan topping
- Butter or cooking spray for greasing
- 1/2 cup packed light or dark brown sugar
- 8 tablespoons unsalted butter
- 1/4 cup honey or light corn syrup
- 1/8 teaspoon kosher salt
- 1 1/4 cups raw pecan halves, coarsely chopped
For the cake
- 3/4 cup sour cream or full-fat Greek yogurt
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 1/2 cup neutral oil
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- Flaky salt optional
- Vanilla ice cream optional
Instructions
- Preheat oven to 350°F and grease a 9-inch round cake pan
- Place the pan on a foil-lined baking sheet
- In a saucepan combine brown sugar butter honey and salt then heat until melted and smooth
- Stir in chopped pecans and spread mixture evenly in the pan
- In a bowl whisk flour baking powder and baking soda
- In another bowl whisk sour cream eggs sugar oil water vanilla and salt until smooth
- Gradually mix dry ingredients into wet ingredients without overmixing
- Mix brown sugar and cinnamon in a separate bowl
- Spread half of the batter over the pecan layer evenly
- Sprinkle cinnamon sugar mixture over batter
- Add remaining batter and gently spread to cover
- Bake for 35 to 40 minutes until golden and a toothpick comes out clean
- Cool for 10 to 15 minutes then loosen edges with a knife
- Carefully invert onto a serving plate
- Sprinkle flaky salt if desired and cool before serving
Notes
- Serve slightly warm or at room temperature for the best texture
- Pair with vanilla ice cream or whipped cream for extra indulgence
- Store covered at room temperature for up to 2 days
- Refrigerate for up to 5 days in an airtight container
- Reheat slices in the microwave for 10 to 15 seconds
- Freeze slices individually wrapped for up to 2 months