Description

Indulge in the rich, nutty sweetness of this Pecan Upside Down Cake. A luscious caramel layer topped with toasted pecans sits beneath a moist and tender cake, creating a heavenly dessert perfect for any occasion.

Ingredients

Caramel Pecan Layer:

1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup maple syrup
1 1/2 cups pecan halves

Cake Batter:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
1/4 cup whole milk

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Prepare Caramel Pecan Layer: Melt 1/2 cup butter in a saucepan. Stir in brown sugar and maple syrup until smooth. Pour into pan and arrange pecans on top.
Make Cake Batter: Whisk flour, baking powder, baking soda, and salt. In a separate bowl, beat softened butter and sugar. Add eggs, vanilla, and sour cream. Mix in dry ingredients and milk.
Assembly and Baking: Spread batter over pecans and caramel. Bake for 40–45 minutes until a toothpick comes out clean.
Serve: Cool in pan, then invert onto a plate. Serve when completely cooled.

Notes

For extra flavor, toast pecans before adding to the cake.
Pair with whipped cream or vanilla ice cream for a delightful treat.