Pecan Upside Down Cake is a delicious and visually stunning dessert that pairs the rich, nutty flavor of pecans with a caramelized brown sugar topping and a moist, fluffy cake base. This cake is perfect for special occasions or as a sweet treat to enjoy with your afternoon tea or coffee. The combination of sweet caramel and crunchy pecans makes each bite a delightful experience.
Ingredients:
For the Topping:
- ¼ cup unsalted butter
- ½ cup packed light brown sugar
- 1 cup pecan halves
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an equivalent baking dish, and line the bottom with parchment paper for easy removal.
Step 2: Prepare the Topping
In a small saucepan over medium heat, melt ¼ cup of unsalted butter. Stir in the packed brown sugar and cook until the mixture is smooth and slightly bubbling, about 2 minutes. Remove from heat and pour the mixture into the bottom of the prepared cake pan, spreading it evenly.
Step 3: Arrange the Pecans
Place the pecan halves in a single layer over the caramel mixture in the bottom of the pan. Press them down slightly to ensure they adhere to the caramel.
Step 4: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.
Step 5: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter until creamy. Gradually add the granulated sugar and continue to beat until light and fluffy, about 3-4 minutes.
Step 6: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Step 7: Combine Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in thirds, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
Step 8: Pour Batter Over Topping
Pour the cake batter over the caramel and pecans in the prepared pan, spreading it evenly with a spatula.
Step 9: Bake the Cake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Step 10: Cool the Cake
Allow the cake to cool in the pan for 10 minutes. Then, carefully run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate, tapping the pan gently if needed to release the cake.
Step 11: Serve and Enjoy
Serve the cake warm or at room temperature. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Step 12: Customizing the Cake
Feel free to customize the cake by adding other nuts such as walnuts or almonds, or by incorporating a layer of fruit, such as sliced pears or apples, into the topping.
Step 13: Making Ahead
The cake can be made ahead of time. Store it at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Step 14: Reheating Frozen Cake
To reheat frozen cake, thaw it in the refrigerator overnight and then warm it in a 300°F (150°C) oven for about 10-15 minutes.
Step 15: Enjoy Your Dessert
Pecan Upside Down Cake is a delightful dessert that brings together the rich flavors of caramelized pecans and a tender, buttery cake. Enjoy it with family and friends, and savor each delicious bite!
Additional Tips:
- For extra flavor, add a teaspoon of ground cinnamon or nutmeg to the dry ingredients.
- Ensure the cake is completely cooled before storing to prevent it from becoming soggy.
- To make the cake more festive, drizzle a little caramel sauce over the top before serving.
Enjoy your Pecan Upside Down Cake!
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