Upside-Down Caramel Pecan Cake
Indulge in the delightful flavors of this Upside-Down Caramel Pecan Cake, a perfect blend of nutty pecans and rich caramel atop a fluffy vanilla sponge. Ideal for any gathering, this cake requires no frosting, allowing the decadent topping to shine. Each bite offers a harmonious balance of sweetness and texture, making it a standout dessert. Serve it warm with ice cream or at room temperature with coffee for an unforgettable treat that is sure to impress friends and family alike.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ½ cup (113 g) unsalted butter
- ¾ cup (150 g) brown sugar
- 1 tablespoon maple syrup (optional)
- 1½ cups (160 g) chopped pecans
- 1½ cups (190 g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) milk or buttermilk
- 1 teaspoon vanilla extract
- ½ cup (113 g) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch cake pan.
- In a saucepan, melt unsalted butter and brown sugar over medium heat until smooth. Stir in maple syrup if using, then pour this mixture into the prepared pan and sprinkle chopped pecans on top.
- In one bowl, whisk together flour, baking powder, and salt. In another bowl, beat eggs with granulated sugar until creamy; mix in milk, vanilla extract, and melted butter.
- Combine dry ingredients into wet ingredients, stirring gently until just mixed.
- Pour batter over the pecan layer and bake for 35–40 minutes until golden brown.
- Cool for 10–15 minutes before flipping onto a serving plate.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://ketodeliciousdishes.com/upside-down-caramel-pecan-cake/