Description
Indulge in the delightful Upside-Down Caramel Pecan Cake, where a rich, golden caramel pecan topping crowns a fluffy vanilla sponge. This elegant yet cozy dessert is perfect for any gathering—from family brunches to casual dinners. The combination of nutty pecans and sweet caramel creates a taste experience that will leave everyone craving more. Easy to make and requiring no frosting, this cake is not only stunning but also low-maintenance, making it an ideal choice for both novice and seasoned bakers.
Ingredients
Scale
- ½ cup unsalted butter
- ¾ cup brown sugar
- 1 tablespoon maple syrup (optional)
- 1½ cups chopped pecans
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk or buttermilk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch cake pan with grease and parchment paper.
- In a saucepan over medium heat, melt unsalted butter with brown sugar until combined. Pour this into the cake pan and layer with chopped pecans.
- In one bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs with granulated sugar until fluffy; mix in milk, vanilla, and melted butter.
- Gradually combine wet and dry ingredients without overmixing to ensure fluffiness.
- Pour batter over the pecan layer and bake for 35–40 minutes until golden brown.
- Allow cooling for 10–15 minutes before flipping onto a serving plate.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg