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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/pecan-upside-down-cake-recipe/