Description
Indulgent caramel pecan upside-down cake brings Southern comfort straight to your dessert table with rich, buttery layers and glossy caramel glaze. Sweet pecans nestled within create a luxurious texture that promises pure deliciousness with each delectable slice.
Ingredients
Scale
Main Ingredients:
Pecans:
- 1 ½ cups (180 grams) pecan halves
Sugars:
- 1 cup (200 grams) light brown sugar, packed
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) light brown sugar, packed
Cake Batter Components:
- 1 ½ cups (190 grams) all-purpose flour
- ½ cup (115 grams) unsalted butter, softened
- ½ cup (120 milliliters) buttermilk
- 2 large eggs
- ½ cup (115 grams) unsalted butter
- ¼ cup (60 milliliters) heavy cream
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Craft the rich caramel foundation by gently melting butter in a saucepan, then seamlessly incorporate brown sugar and heavy cream until the mixture transforms into a silky, bubbling elixir.
- Distribute the luxurious caramel across the bottom of a greased 9-inch cake pan, meticulously arranging pecan halves in an elegant, uniform layer.
- Calibrate the oven temperature to 350F (175C), preparing a welcoming environment for the cake’s transformation.
- Blend the dry ingredients – flour, baking powder, baking soda, salt, and cinnamon – using a precise whisking technique to ensure uniform distribution.
- Create a luscious base by thoroughly creaming butter with granulated and brown sugars until the mixture becomes ethereally light and voluminous.
- Introduce eggs individually, whisking each thoroughly, followed by a splash of vanilla extract to enhance the flavor profile.
- Gradually marry the dry ingredients with the wet mixture, alternating with buttermilk and maintaining a delicate mixing approach to preserve the batter’s airiness.
- Delicately pour the batter over the prepared pecan and caramel base, using a spatula to achieve a smooth, even surface.
- Bake for approximately 35-40 minutes, monitoring until a inserted toothpick emerges pristine and clean.
- Allow the cake to rest in the pan for 10 minutes, then carefully invert onto a serving plate, revealing the stunning caramelized pecan topping.
- Permit the cake to cool completely, allowing flavors to meld and settle before serving.
Notes
- Always use room temperature ingredients to ensure smooth, even mixing and better cake texture.
- Gently fold the batter to avoid overmixing, which can lead to a tough, dense cake.
- Toast pecans briefly before adding to the caramel for an enhanced nutty flavor and extra crunch.
- Consider substituting buttermilk with a mixture of milk and vinegar for a quick alternative if unavailable.
- Prevent cake from sticking by lining the pan with parchment paper after greasing for easier removal.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend.
- Control caramel sweetness by reducing brown sugar slightly if preferred less sweet.
- Store cake covered at room temperature for up to 3 days to maintain moisture and freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410
- Sugar: 36g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg