Description
A rich and buttery pecan upside down cake featuring a caramelized pecan topping over a moist vanilla cake base. Perfect for special occasions or holiday desserts.
Ingredients
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- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 1/2 cups pecan halves
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Pour melted butter into the cake pan and sprinkle brown sugar evenly over the butter.
- Arrange pecan halves over the brown sugar layer in a decorative pattern. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Add flour mixture to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Mix until just combined.
- Carefully spread the batter over the pecans in the prepared pan.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert onto a serving plate.
- Serve warm or at room temperature.
Notes
- Use fresh pecans for the best flavor and crunch.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg