Description
Indulge in the rich, nutty goodness of this Pecan Upside Down Cake. A buttery pecan topping sits atop a moist and flavorful cake, creating a delightful dessert that’s perfect for any occasion.
Ingredients
Units
Scale
Pecan Topping
- 1 cup coarsely chopped pecans
- 1/4 cup light corn syrup or honey
- 1/2 cup firmly packed brown sugar light or dark brown sugar
- 1/2 cup unsalted butter
- 1/4 tsp ground cinnamon
- pinch of salt
Cake
- 1/2 cup plus 2 tbsps sour cream or greek yogurt
- 1/2 cup neutral oil (vegetable oil or grapeseed oil)
- 1/4 cup milk
- 2 large eggs
- 1&1/2 cups All-Purpose Flour (spooned and leveled)
- 1&1/2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract or paste
- pinch of salt
- 3/4 cup granulated sugar
Instructions
- Preheat Oven 350F: Heat a pan over medium-low heat. Add the butter, brown sugar, corn syrup, cinnamon, salt, and pecans. Cook the mixture until the butter has melted and the sugar has dissolved. Remove from heat. Add pecan mixture to a greased 9-inch round cake pan. Spread evenly.
- Prepare the Cake Batter: In a large bowl, beat eggs, sugar, and vanilla extract on high speed for 1 minute. Add oil, sour cream, milk, and mix. Sift in flour, baking powder, baking soda. Mix until smooth.
- Bake the Cake: Pour batter over pecans in the pan. Bake for 35-38 minutes or until a toothpick comes out clean. Cool for 5-8 minutes, then flip onto a plate.
- Serve: Scoop any remaining pecans and sauce over the cake. Serve with vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
