Upside-Down Caramel Pecan Cake
Upside-Down Caramel Pecan Cake is a delightful dessert that combines a rich caramel topping with a light and fluffy vanilla sponge. Featuring crunchy pecans, this cake is sweet and nutty, making it an irresistible treat for any occasion. No frosting is needed; just serve it warm or at room temperature for a comforting finish to your meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ½ cup unsalted butter (113 g)
- ¾ cup brown sugar (150 g)
- 1 tablespoon maple syrup (optional)
- 1½ cups chopped pecans (160 g)
- 1½ cups all-purpose flour (190 g)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar (150 g)
- 2 large eggs
- ½ cup milk or buttermilk (120 ml)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
- In a saucepan, melt butter with brown sugar and maple syrup. Pour this mixture into the prepared pan and sprinkle with chopped pecans.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs and granulated sugar until fluffy. Stir in milk, vanilla, and melted butter.
- Combine the dry ingredients with the wet mixture until just combined.
- Pour the batter over the pecan layer in the pan and bake for 35–40 minutes or until golden brown and set.
- Allow to cool for 10–15 minutes before flipping onto a serving plate. Remove parchment paper and serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 370
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://tastyamelia.com/upside-down-caramel-pecan-cake/