Pecan Upside-Down Cake
Pecan Upside-Down Cake is a moist, cinnamon-kissed cake topped with a rich caramel pecan layer that becomes beautifully glossy when flipped after baking.
Ingredients
For the pecan topping
- ½ cup packed brown sugar
- 8 tablespoons unsalted butter
- ¼ cup honey or light corn syrup
- ⅛ teaspoon kosher salt
- 1¼ cups raw pecan halves chopped
For the cake
- ¾ cup sour cream or Greek yogurt
- 2 large eggs
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup granulated sugar
- ½ cup neutral oil
- ¼ cup water
- 1 teaspoon vanilla extract
- ¼ cup brown sugar
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
Optional
- Flaky salt
- Vanilla ice cream
Instructions
- Preheat oven to 350°F, grease a 9 inch round pan, and place it on a foil lined baking sheet.
- Melt brown sugar, butter, honey, and salt until smooth, stir in pecans, then spread evenly in the pan.
- Whisk flour, baking powder, and baking soda together until combined.
- Whisk sour cream, eggs, sugar, oil, water, vanilla, and salt until smooth.
- Gradually mix dry ingredients into wet mixture just until combined, avoiding overmixing.
- Mix brown sugar and cinnamon, spread half the batter over pecans, add cinnamon sugar, then top with remaining batter.
- Bake 35 to 40 minutes until golden and a toothpick comes out clean.
- Cool 10 to 15 minutes, loosen edges, then carefully invert onto a plate.
- Sprinkle flaky salt if desired, cool slightly, slice, and serve.