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Pecan Upside Down Cake

Elevate Your Baking Game with Pecan Upside Down Cake

Are you craving a decadent dessert that’s both comforting and indulgent? Look no further than our irresistible Pecan Upside Down Cake. This delightful treat features a rich and buttery cake base topped with a gooey layer of caramelized pecans, creating a symphony of flavors and textures that will tantalize your taste buds. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this classic dessert is sure to impress. Join us as we dive into the details of this mouthwatering recipe, complete with tips, variations, and even keto and low-carb options.


For the Topping:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 cup pecan halves

For the Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk


Step 1: Prepare the Topping

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until dissolved and smooth. Pour the mixture into the prepared cake pan, spreading it evenly. Arrange the pecan halves on top of the sugar mixture in a decorative pattern.

Step 2: Make the Cake Batter

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
  3. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 3: Assemble and Bake

  1. Carefully spoon the cake batter over the pecan topping in the cake pan, spreading it evenly to cover the pecans.
  2. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  3. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, invert the cake onto a serving platter or cake stand. Remove the parchment paper and let the cake cool completely before serving.

Cook Notes and Variations:

  • Fresh vs. Toasted Pecans: While this recipe calls for raw pecans, you can enhance the flavor by toasting them before adding them to the topping. Simply spread the pecans on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned.
  • Add a Hint of Spice: For a festive twist, add a pinch of cinnamon or nutmeg to the brown sugar mixture before pouring it into the cake pan. This will impart warm, aromatic flavors to the topping.
  • Serve with Whipped Cream or Ice Cream: Take your Pecan Upside Down Cake to the next level by serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy texture and cool temperature will complement the warm, nutty flavors of the cake.

Frequently Asked Questions (FAQs):

Q: Can I use a different type of nut in this recipe?

A: Yes, you can substitute pecans with walnuts, almonds, or even hazelnuts if you prefer. Feel free to experiment with different nuts to customize the flavor of your upside-down cake.

Q: Can I make this cake ahead of time?

A: Absolutely! You can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days. Simply reheat slices in the microwave or oven before serving for a warm and gooey treat.

Q: How can I prevent the cake from sticking to the pan?

A: To ensure easy removal, make sure to grease the cake pan thoroughly and line the bottom with parchment paper before adding the pecan topping. This will help the cake release smoothly once it’s inverted.

Keto and Low-Carb Versions:

Keto Version:

  • Almond Flour Substitute: Replace the all-purpose flour with almond flour to reduce the carb content and make the cake suitable for a keto diet. You may need to adjust the amount of almond flour slightly to achieve the desired consistency.
  • Sugar-Free Sweeteners: Use keto-friendly sweeteners such as erythritol or monk fruit sweetener in place of granulated sugar for both the topping and the cake batter. These sugar substitutes will add sweetness without spiking your blood sugar levels.

Low-Carb Version:

  • Coconut Flour Option: For a low-carb alternative, swap out the all-purpose flour with coconut flour. Keep in mind that coconut flour absorbs more liquid than wheat flour, so you may need to adjust the amount of buttermilk accordingly.
  • Reduced Sugar Content: Cut down on the amount of sugar in the recipe by using a combination of sugar-free sweeteners and natural sweeteners like stevia or xylitol. This will help reduce the overall carb count while still satisfying your sweet tooth.

In conclusion, Pecan Upside Down Cake is a delightful dessert that’s perfect for any occasion. With its buttery cake base, caramelized pecan topping, and irresistible flavor, it’s sure to become a new favorite in your baking repertoire. Whether you’re serving it as a sweet ending to a special meal or enjoying it with a cup of coffee for breakfast, this classic treat is bound to impress. So why not treat yourself and your loved ones to a slice of homemade goodness today?

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