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- Butter and Sugar Components - 1/2 cup unsalted butter (plus more for greasing) - 1 cup packed brown sugar - 1/2 cup granulated sugar - Key Dry Ingredients - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon ground cinnamon (optional for added warmth) - Additional Flavor Enhancers - 1 cup pecans, roughly chopped - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk Gathering these ingredients is simple. This cake uses basic items found in most kitchens. The rich butter and sugars create a sweet base. The chopped pecans add a nutty crunch. Flour and baking powder give the cake its structure. Each ingredient has a role. The unsalted butter brings richness. Brown sugar adds depth to the flavor. Granulated sugar balances the sweetness. Eggs help bind the cake. Vanilla gives a warm aroma. Buttermilk adds moisture and a slight tang. You can adjust some ingredients to fit your taste. Use more cinnamon for warmth, or skip it if you prefer a clean flavor. Each choice helps shape your cake. Enjoy mixing and matching as you create your perfect pecan upside down cake! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan. Use unsalted butter to grease the pan well. This step helps the cake come out easily later. In a small saucepan, melt 1/2 cup of butter over medium heat. Add 1 cup of packed brown sugar. Stir this mix until it bubbles and looks smooth. Remove it from the heat. Pour the mixture into your greased cake pan. Spread it out evenly. Now, sprinkle 1 cup of roughly chopped pecans over the brown sugar mix. Make sure to distribute them well. Grab two mixing bowls. In one bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of ground cinnamon if you like. Set this bowl aside. In the second bowl, cream together 1/2 cup of granulated sugar and the remaining 1/2 cup of softened butter until light and fluffy. Add 2 large eggs one at a time, mixing well after each. Then, stir in 1 teaspoon of vanilla extract. Gradually add the flour mix to the butter mixture. Alternate it with 1/2 cup of buttermilk, starting and ending with flour. Mix until just combined. Carefully pour the cake batter over the pecans and brown sugar in the pan. Spread it out evenly. Bake in the oven for 30 to 35 minutes. Check for doneness with a toothpick. If it comes out clean, the cake is ready. Let the cake cool in the pan for about 10 minutes. After that, invert the cake onto a serving plate. The pecans and brown sugar will create a lovely topping. Enjoy your delicious pecan upside down cake! To get a soft and moist cake, mix the batter just right. Overmixing can make it tough. Add the dry ingredients slowly. Mix them in until just combined. This keeps your cake light and fluffy. Let the buttermilk sit at room temperature. It helps the cake rise better. A few common mistakes can ruin this cake. First, do not skip greasing the pan. This prevents sticking. Second, make sure your ingredients are fresh. Old baking powder can lead to a flat cake. Third, check your oven temperature with a thermometer. An oven that’s too hot or too cold can change the bake time. You can boost the flavor of your cake with small changes. Adding 1/4 teaspoon of ground cinnamon gives warmth. You can also try a splash of maple syrup for extra sweetness. If you love chocolate, mix in mini chocolate chips. Other nuts, like walnuts, can also be great swaps. These changes make the cake special and unique. Pro Tips Use Fresh Pecans: For the best flavor, toast your pecans lightly before adding them to the cake. This enhances their nuttiness and adds a delightful crunch. Check for Doneness: Ovens can vary in temperature, so start checking your cake a few minutes early. If a toothpick comes out with moist crumbs, it’s perfect; if it’s wet, it needs more time. Let it Cool: Allow the cake to cool in the pan for about 10 minutes before inverting. This helps it set and reduces the chance of breaking when you flip it out. Garnish with Style: Enhance the presentation by adding a drizzle of caramel sauce over the top or serving with a scoop of ice cream for a decadent dessert experience. {{image_2}} You can change the pecans for other nuts. Walnuts work well too. They add a nice crunch. Almonds are another tasty choice. Use sliced or chopped almonds for a different texture. Hazelnuts can bring a unique flavor. Experiment with what you like best! You can add chocolate to your cake for a rich twist. Mix in chocolate chips or cocoa powder. This gives the cake a sweet touch. Caramel adds a delightful sweetness too. Drizzle caramel sauce on top for extra flavor. Spices, like nutmeg or ginger, can also shine. They warm up the cake and bring depth. Think about fresh fruits for special events. Berries, like strawberries or raspberries, make great toppings. They add color and freshness. In fall, you can use apples or pears. Slice them thin and arrange them on top. For winter, add a sprinkle of powdered sugar. This creates a snowy look and taste! To keep your pecan upside down cake fresh, store it in an airtight container. Make sure it cools completely before covering it. This helps keep moisture in and prevents it from drying out. You can also wrap it tightly with plastic wrap for added protection. Store the cake at room temperature for up to three days. If you live in a warm area, consider refrigerating it to keep it fresh longer. You can freeze leftover cake for later enjoyment. First, let the cake cool completely. Then, slice it into pieces for easy thawing. Wrap each piece tightly in plastic wrap, followed by aluminum foil. This double wrapping helps prevent freezer burn. Store the wrapped cake in a freezer-safe bag or container. The cake can last up to three months in the freezer. When ready to eat, just remove a slice and let it thaw in the fridge overnight. To enjoy your cake warm, reheating is simple. Preheat your oven to 350°F (175°C). Place a slice of cake on a baking sheet and cover it loosely with foil. Heat for about 10-15 minutes, or until warmed through. You can also microwave it for about 20-30 seconds for a quick option. Just be careful not to overheat, as this can dry out the cake. Enjoy your pecan upside down cake warm for a delicious treat! Yes, you can use white sugar instead of brown sugar. However, the taste will change. Brown sugar adds moisture and a rich flavor. You can also try coconut sugar for a different twist. It has a caramel-like taste, similar to brown sugar. To make this cake gluten-free, use a gluten-free flour blend. Replace all-purpose flour with a 1:1 gluten-free baking mix. Ensure that the mix contains xanthan gum. This helps mimic the texture of regular flour. Check your baking powder too; it should be gluten-free. If your cake is dry, it might be overbaked. Check your oven's temperature accuracy. You can also add a simple syrup. Mix equal parts sugar and water, then drizzle it over the cake. This adds moisture and sweetness. Yes, you can make this cake ahead of time. Bake it and let it cool. Cover it tightly and store it in the fridge for up to three days. When ready to serve, reheat in the oven or microwave. It tastes best warm! This blog post covered all you need to bake a great cake. We looked at ingredients, mixing steps, and baking tips. You learned how to avoid common mistakes and enhance flavors. I shared ideas for different cake styles and how to store leftovers. Remember, baking is fun! Try new ingredients and make it your own. Each cake helps you improve. Enjoy the process and share your tasty results!

Pecan Paradise Upside Down Cake

A delicious upside-down cake featuring a caramelized pecan topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1/2 cup unsalted butter (plus more for greasing)
  • 1 cup packed brown sugar
  • 1 cup pecans, roughly chopped
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 teaspoon ground cinnamon (optional for added warmth)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter, then set it aside.
  • In a small saucepan over medium heat, melt 1/2 cup of butter. Add the brown sugar and stir until dissolved and bubbling. Remove from heat and pour into the prepared cake pan, spreading it evenly across the bottom.
  • Sprinkle the chopped pecans over the brown sugar mixture, distributing them evenly.
  • In a mixing bowl, whisk together the flour, baking powder, salt, and cinnamon (if using) and set aside.
  • In another large bowl, cream the granulated sugar and remaining 1/2 cup of softened butter until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  • Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour. Mix only until combined.
  • Carefully pour the cake batter over the layers of pecans and brown sugar in the cake pan, spreading it out evenly.
  • Bake in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool in the pan for about 10 minutes.
  • Carefully invert the cake onto a serving plate or platter, allowing the pecans and sugar mixture to drape over the top.

Notes

Serve warm with whipped cream or vanilla ice cream.
Keyword cake, dessert, pecan, upside down