Pecan Upside Down Cake Recipe

Introduction

This Pecan Upside Down Cake is a delightful treat featuring a rich, buttery cake topped with caramelized pecans. Its moist texture and warm flavors make it perfect for gatherings or a cozy dessert at home.

Ingredients

• 2 cups pecans (chopped)
• 5 tbsp unsalted butter (room temperature)
• 1 cup brown sugar
• ¼ cup dark Karo syrup
• ½ tsp kosher salt
• 2½ cups all-purpose flour
• 2¼ tsp baking powder
• 1 tsp kosher salt
• ¾ cup unsalted butter (room temperature)
• 1⅓ cup granulated sugar
• ⅓ cup brown sugar
• ¼ cup light olive oil (not extra virgin)
• 3 eggs (room temperature)
• 2 tbsp bourbon
• 1 tbsp vanilla extract
• ½ cup buttermilk (room temperature)
• ½ cup sour cream (room temperature)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Thoroughly grease a 9-inch springform pan with softened butter or non-stick cooking spray.
2. Step 2: Sprinkle the chopped pecans evenly across the bottom of the prepared pan.
3. Step 3: In a saucepan over medium heat, whisk together 5 tablespoons butter, 1 cup brown sugar, ¼ cup Karo syrup, and ½ teaspoon kosher salt. Bring to a boil and continue whisking for 15 seconds. Remove from heat and set aside.
4. Step 4: In a large mixing bowl, whisk together the flour, baking powder, and 1 teaspoon kosher salt. Set aside.
5. Step 5: Using a stand mixer fitted with a paddle attachment, cream ¾ cup unsalted butter, 1⅓ cups granulated sugar, and ⅓ cup brown sugar on medium speed until light and fluffy, about 2 minutes.
6. Step 6: Add the olive oil and mix until combined.
7. Step 7: Add the eggs one at a time, mixing on medium speed and scraping down the bowl between each addition.
8. Step 8: Mix in the bourbon and vanilla extract.
9. Step 9: Add the sour cream and mix just until incorporated.
10. Step 10: Add half of the dry ingredients and mix on low speed until almost incorporated.
11. Step 11: Add the buttermilk slowly and mix to combine.
12. Step 12: Add the remaining flour mixture and mix on low speed just until combined. Avoid overmixing.
13. Step 13: Pour the prepared brown sugar sauce evenly over the pecans in the pan.
14. Step 14: Spoon the cake batter evenly over the pecan topping.
15. Step 15: Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
16. Step 16: Allow the cake to cool on a wire rack for 45-60 minutes.
17. Step 17: Carefully remove the sides of the springform pan, then invert the cake onto a serving platter. Remove the base of the pan from the pecan topping and serve immediately.

Tips & Variations

• For extra depth of flavor, try toasting the pecans lightly before adding them to the pan.
• If bourbon is not preferred, substitute with an equal amount of vanilla extract or apple cider for a different twist.
• Use light olive oil rather than extra virgin to avoid a strong, bitter taste.
• To ensure the cake stays moist, measure flour carefully and avoid overmixing the batter.

Storage

Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm individual slices in the microwave for 10-15 seconds to bring back the softness and flavor. Avoid leaving the cake uncovered to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut in this cake?

Yes, you can substitute pecans with walnuts or almonds for a similar texture and flavor, though the classic taste comes from pecans.

Do I need a springform pan for this recipe?

A springform pan is recommended to easily invert the cake without damaging the topping. If you don’t have one, use a well-greased round cake pan and be extra careful when flipping the cake after baking.

Pecan Upside Down Cake Recipe

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★★★★★

4.7 from 66 reviews

This Pecan Upside Down Cake features a rich, buttery pecan topping caramelized with brown sugar and dark Karo syrup beneath a moist, tender cake infused with bourbon and vanilla. The cake is baked to golden perfection and inverted to reveal a glossy, nutty pecan layer that’s perfect for festive occasions or a special dessert.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pecan Topping

• 2 cups pecans, chopped
• 5 tbsp unsalted butter, room temperature
• 1 cup brown sugar
• ¼ cup dark Karo syrup
• ½ tsp kosher salt

Cake

• 2½ cups all purpose flour
• 2¼ tsp baking powder
• 1 tsp kosher salt
• ¾ cup unsalted butter, room temperature
• 1⅓ cup granulated sugar
• ⅓ cup brown sugar
• ¼ cup light olive oil (not extra virgin)
• 3 eggs, room temperature
• 2 tbsp bourbon
• 1 tbsp vanilla extract
• ½ cup buttermilk, room temperature
• ½ cup sour cream, room temperature

Instructions

1. Prepare the Pecan Topping: Preheat oven to 350°F and thoroughly grease a 9-inch springform pan with softened butter or non-stick cooking spray. Evenly sprinkle the chopped pecans over the bottom of the pan.
2. Make the Brown Sugar Sauce: In a saucepan over medium heat, whisk together 5 tbsp unsalted butter, 1 cup brown sugar, ¼ cup dark Karo syrup, and ½ tsp kosher salt until the mixture boils. Continue whisking for 15 seconds to fully combine. Remove from heat and set aside.
3. Mix Dry Ingredients: In a large bowl, whisk together 2½ cups all purpose flour, 2¼ tsp baking powder, and 1 tsp kosher salt. Set aside.
4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream ¾ cup unsalted butter, 1⅓ cup granulated sugar, and ⅓ cup brown sugar together on medium speed until light and fluffy, about 2 minutes.
5. Add Olive Oil: Mix in ¼ cup light olive oil until fully incorporated.
6. Add Eggs: Add the eggs one at a time on medium speed, scraping down the bowl sides after each addition to ensure thorough mixing.
7. Incorporate Flavors: Mix in 2 tbsp bourbon and 1 tbsp vanilla extract until combined.
8. Add Dairy Components: Stir in ½ cup sour cream just until incorporated.
9. Combine Dry and Wet Ingredients: Add half of the dry flour mixture to the batter and mix on low speed until almost incorporated. Then slowly add ½ cup buttermilk and mix to combine.
10. Finish Batter: Add the remaining flour mixture and mix on low speed just until combined, being careful not to overmix.
11. Assemble Cake: Pour the prepared brown sugar sauce evenly over the pecans in the pan. Then spread the cake batter evenly on top of the pecan mixture.
12. Bake: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
13. Cool and Invert: Allow the cake to cool on a wire rack for 45-60 minutes. Run a knife around the edges, then remove the sides of the springform pan. Carefully invert the cake onto a serving platter and remove the bottom of the pan from the pecan topping. Serve immediately.

Notes

• Use light olive oil instead of extra virgin to avoid overpowering the cake’s delicate flavor.
• Room temperature ingredients help achieve a smooth, even batter.
• Do not overmix once the flour is added to keep the cake tender.
• Let the cake cool sufficiently before inverting to prevent the topping from sticking to the pan.
• Substitute bourbon with vanilla extract for a non-alcoholic version.

Keywords: Pecan upside down cake, pecan cake, upside down cake recipe, bourbon cake, caramel pecan cake, springform pan cake