Description
This Caramel Pecan Upside-Down Cake is rich, buttery, and packed with warm cinnamon flavor. A layer of sticky caramelized pecans coats the top, giving every bite a delightful crunch. The soft and moist cake underneath is infused with cinnamon and vanilla, making it the perfect dessert for fall gatherings, holidays, or any time you’re craving something sweet and cozy. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat!
Ingredients
For the Caramel Pecan Topping:
1/2 cup (1 stick) unsalted butter
3/4 cup packed brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup pecan halves
For the Cake Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup whole milk
Instructions
Prepare the Caramel Pecan Topping:
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, cooking until smooth and bubbly, about 2 minutes.
Remove from heat and stir in vanilla extract. Pour the caramel mixture into the prepared cake pan and spread evenly.
Arrange the pecan halves over the caramel in a single layer.
Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in the sour cream, followed by half of the dry ingredients. Add the milk, then the remaining dry ingredients, mixing just until combined.
Bake the Cake:
Pour the batter evenly over the pecan topping in the cake pan. Smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Remove the parchment paper if needed.
Serve & Enjoy:
Let the cake cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Make Ahead: The cake can be made a day in advance and stored at room temperature. Warm slightly before serving for the best texture.
- Pecan Variation: Substitute walnuts or almonds if preferred.
- Spice Boost: Add ¼ teaspoon nutmeg for an extra warm spice flavor.