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–+ servings

Pecan Upside Down Cake

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A stunning dessert featuring caramelized pecans and maple syrup atop a moist, tender cake. This upside-down cake offers rich, buttery flavor with maple undertones and requires no frosting, making it both impressive and easy to prepare.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pecan Topping
  • 4 tablespoons unsalted butter (½ stick)
  • 0.5 cup light brown sugar packed
  • 2 tablespoons maple syrup
  • 1 cup pecan halves
For the Cake Batter
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter softened (1 stick)
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 0.5 cup sour cream or plain yogurt
  • 0.25 cup milk

Equipment

  • 9-inch round cake pan
  • Parchment paper
  • Small saucepan
  • Electric mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a small saucepan, melt 4 tablespoons butter with brown sugar and maple syrup. Let bubble for about 2 minutes until smooth and caramel-like.
  3. Pour the caramel mixture into the prepared pan and arrange pecan halves in an even layer.
  4. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  5. In a separate bowl, cream softened butter with granulated sugar until light and fluffy (about 3 minutes).
  6. Beat in eggs one at a time, then mix in vanilla extract.
  7. Alternately add flour mixture and combined sour cream/milk to the butter mixture in three batches, starting and ending with flour. Mix just until combined.
  8. Pour batter over the pecan arrangement and spread evenly.
  9. Bake for 35-40 minutes until golden and a toothpick inserted in the center comes out clean.
  10. Cool in pan for 10 minutes, then invert onto a serving plate and remove parchment paper.

Notes

Use room temperature ingredients for best results. The parchment paper lining is crucial to prevent sticking. The cake can be made with walnuts instead of pecans if needed. Store at room temperature for up to 3 days. Serve warm or at room temperature with vanilla ice cream, mascarpone, or bourbon caramel sauce for extra indulgence.

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