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- 1/2 cup unsalted butter, plus extra 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) Measuring your ingredients right is key. Use dry measuring cups for flour and sugar. Scoop the flour and level it off with a knife. For brown sugar, pack it tightly into the cup. Liquid ingredients like butter and buttermilk should go in a liquid measuring cup. Check at eye level for accuracy. You can swap some ingredients if needed. Use margarine instead of butter. Maple syrup can replace brown sugar for a different taste. If you don’t have buttermilk, mix milk with a little vinegar. Use walnuts or almonds in place of pecans for a nutty twist. {{ingredient_image_2}} 1. Preheat Oven: Start by preheating your oven to 350°F (175°C). This helps the cake bake evenly. 2. Grease the Pan: Use some unsalted butter to grease a 9-inch round cake pan well. This step prevents sticking. 3. Melt Butter and Sugar: In a small saucepan, melt 1/2 cup of unsalted butter over medium heat. Add 1 cup of packed brown sugar. Stir until it bubbles and dissolves. 4. Pour Mixture: Take the mixture off the heat and pour it into the prepared cake pan. Spread it evenly across the bottom. 5. Add Pecans: Sprinkle 1 cup of roughly chopped pecans over the buttery brown sugar layer. This adds a nice crunch. 1. Mix Dry Ingredients: In a 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 want some warmth. Set it aside. 2. Cream Butter and Sugar: In another bowl, beat together 1/2 cup of granulated sugar and the remaining 1/2 cup of softened butter. Mix until it’s light and fluffy. 3. Add Eggs: Add 2 large eggs to the creamed mixture one at a time. Mix well after each addition. Then add 1 teaspoon of vanilla extract and mix until combined. 4. Combine Mixtures: Gradually add the flour mixture to the wet mixture. Alternate with 1/2 cup of buttermilk. Start and finish with the flour. Mix only until combined. 1. Pour Batter: Carefully pour the batter over the pecan layer in the cake pan. Spread it evenly. 2. Bake: Place the cake in your preheated oven. Bake for 30-35 minutes, or until a toothpick comes out clean. 3. Cool the Cake: After baking, let the cake cool in the pan for about 10 minutes. 4. Invert the Cake: Run a knife around the edges of the pan. Place a plate over the pan and flip it to release the cake. The pecans should now be on top. Serve this cake warm with a scoop of ice cream or whipped cream. Enjoy your delicious pecan upside-down cake! To get the best texture in your pecan upside down cake, follow these tips: - Use room temperature ingredients. This helps mix the batter well. - Do not overmix the batter. Mix just until combined to keep it light. - Bake until golden brown. A toothpick should come out clean from the center. A soggy bottom can ruin your cake. To prevent this: - Grease the pan well, but not too much. Too much grease may trap moisture. - Use a light hand when pouring the batter. Let it settle gently on the pecans. - Bake at the right temperature. Ensure your oven is preheated to 350°F (175°C). Cinnamon can add warmth and depth to your cake. Here’s how to use it: - Add 1/4 teaspoon to the dry ingredients. This gives the cake a hint of spice. - Pair it with vanilla for a rich taste. Vanilla and cinnamon work wonderfully together. - Consider using fresh ground cinnamon. It often has a stronger flavor than store-bought. Pro Tips Storage Tip: Keep any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. Serving Suggestion: For a delightful twist, serve the cake with a drizzle of caramel sauce or a sprinkle of sea salt to enhance the flavors. Pecan Preparation: Toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the cake for an intensified nutty flavor. Cake Testing: Instead of a toothpick, use a long skewer to test for doneness; it can give you a better idea of the cake's texture. {{image_4}} You can switch the nuts in this cake. Try walnuts or hazelnuts. Both add a lovely crunch. If you want a twist, use macadamia nuts. They bring a rich, creamy taste. Just chop them roughly, like you do with pecans. You can make this cake gluten-free too! Use a gluten-free flour blend. Just make sure it has a good mix of starch and protein. This keeps the cake light. Also, check for gluten-free baking powder. This helps keep the cake fluffy and soft. Want to mix in new flavors? Add shredded coconut for a tropical touch. It pairs well with the pecans. If you love chocolate, fold in mini chocolate chips. They melt and blend beautifully into the cake. You can also add a dash of almond extract for a nutty twist. To keep your pecan upside down cake fresh, store it in an airtight container. If you leave it out, it can dry. Place a piece of wax paper or parchment between the cake and the lid. This helps keep the top from sticking. Store it at room temperature for up to three days. If you want to keep it longer, refrigeration is best. However, it may lose some moisture. If you want to enjoy warm cake, here's how to reheat it. Preheat your oven to 350°F (175°C). Slice the cake and place it on a baking sheet. Heat it for about 10-15 minutes. This warms the cake and keeps it soft. You can also use a microwave. Heat a slice for 15-20 seconds. Check to ensure it is warm but not hot. You can freeze pecan upside down cake for later enjoyment. First, cool the cake completely. Wrap it tightly in plastic wrap, then in aluminum foil. This double wrap helps prevent freezer burn. Store it in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Then, reheat using the oven or microwave for the best taste. Serve this cake warm for the best taste. You can add a scoop of ice cream or a dollop of whipped cream on top. For a nice touch, sprinkle some extra chopped pecans over the cake. The warm cake and cold cream create a delightful contrast. Yes, you can make this cake ahead of time. Bake it, then let it cool completely. Store it in an airtight container at room temperature for up to three days. If you want to keep it longer, freeze it for up to three months. Just remember to thaw it before serving! To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. The edges should also pull away from the pan slightly. Keep an eye on it around the 30-minute mark to avoid overbaking. You have learned how to make a delicious Pecan Upside Down Cake. We covered the key ingredients, measuring tips, and substitutions. Step-by-step, we went through preparation, baking, and the inversion technique. You now have tips for perfect texture, avoiding a soggy bottom, and enhancing flavor. We explored variations, storage techniques, and helpful FAQs. Baking this cake is fun and rewarding. Enjoy it fresh, share it with friends, or save some for later. Your baking journey can be tasty and simple!

Pecan Paradise Upside Down Cake

A delightful upside-down cake featuring a rich layer of brown sugar and pecans.
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
  

  • 0.5 cup unsalted butter
  • 1 cup packed brown sugar
  • 1 cup pecans, roughly chopped
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk
  • 0.25 teaspoon ground cinnamon (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Generously grease a 9-inch round cake pan with butter and set it aside to prepare for the filling.
  • In a small saucepan over medium heat, melt the 1/2 cup of unsalted butter. Once melted, add the packed brown sugar, stirring continuously until the mixture is fully dissolved and starts to bubble. Remove from heat and pour the mixture into the prepared cake pan, ensuring that it spreads evenly across the bottom.
  • After the brown sugar layer is in place, evenly sprinkle the roughly chopped pecans over the buttery mixture.
  • In a separate mixing bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon (if using). Set this flour mixture aside for later use.
  • In another large mixing bowl, cream together the granulated sugar and remaining 1/2 cup of softened butter. Beat them together until the mixture is light and fluffy.
  • Add the eggs to the creamed mixture one at a time, ensuring to mix well after each addition. Then, incorporate the vanilla extract, mixing until fully blended.
  • Gradually add the reserved flour mixture to the butter and sugar mixture, alternating with the buttermilk. Start and finish with the flour mixture, mixing only until just combined to maintain a tender cake texture.
  • Carefully pour the prepared cake batter over the layered pecans and brown sugar in the cake pan, making sure to spread the batter evenly across the surface.
  • Bake the cake in your preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
  • Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes for easier removal.
  • To invert the cake, carefully run a knife around the edges of the pan. Then, place a serving plate or platter on top of the cake pan and swiftly flip it to let the cake fall out, allowing the delicious pecan and sugar mixture to adorn the top.

Notes

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