Warm Spiced Pecan Upside Down Cake
Pecan Upside Down Cake is a soft, spiced cake layered over a rich caramel pecan topping that turns beautifully glossy and golden when flipped.
Ingredients
For the pecan topping
- Butter or cooking spray for greasing
- ½ cup packed light or dark brown sugar
- 8 tablespoons unsalted butter
- ¼ cup honey or light corn syrup
- ⅛ teaspoon kosher salt
- 1 ¼ cups raw pecan halves coarsely chopped
For the cake
- ¾ cup sour cream or full fat Greek yogurt
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 ½ 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
- Flaky salt optional
- Vanilla ice cream optional
Instructions
- Preheat oven to 350°F; grease pan and place on foil lined tray.
- Melt brown sugar, butter, honey, and salt; stir in pecans and spread in pan.
- Whisk flour, baking powder, and baking soda.
- Whisk sour cream, eggs, sugar, oil, water, vanilla, and salt until smooth.
- Mix dry into wet gently until just combined.
- Mix brown sugar and cinnamon for filling.
- Layer half batter, add cinnamon sugar, then remaining batter.
- Bake 35–40 minutes until golden and set.
- Cool 10–15 minutes, then invert onto plate.
- Add flaky salt if desired and serve warm or room temp.