Description
This luscious Pecan Upside Down Cake features a buttery caramel pecan topping baked to golden perfection atop a moist cinnamon-spiced cake base. With a tender crumb enriched by sour cream and a hint of vanilla, this classic dessert delivers a delightful combination of nutty crunch and sweet, gooey caramel. It’s perfect for special occasions or comforting gatherings, served warm with whipped cream or ice cream.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup maple syrup or honey
- 1/2 teaspoon fine sea salt
- 1 3/4 cups pecan halves, coarsely chopped
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream, room temperature
- 1/4 cup whole milk, room temperature
Instructions
- Prepare the Pan and Oven: Grease and flour a 10–12 cup bundt pan thoroughly, ensuring all ridges and the center tube are coated. Set aside and preheat your oven to 350°F (175°C).
- Make the Caramel Topping: In a small saucepan over medium heat, melt the 1/2 cup of butter. Stir in 1 cup packed light brown sugar, 1/4 cup maple syrup (or honey), and 1/2 teaspoon fine sea salt until the mixture is smooth and just starts bubbling.
- Assemble the Topping: Pour the warm caramel mixture evenly into the prepared bundt pan. Sprinkle the 1 3/4 cups chopped pecans evenly over the caramel, arranging some halves cut side down for a decorative pattern.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine sea salt, and 1 teaspoon ground cinnamon until well combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat 1 cup softened butter, 1 1/2 cups granulated sugar, and 1/2 cup packed light brown sugar on medium speed for 3 to 4 minutes until the mixture is pale and fluffy.
- Add Eggs and Vanilla: Add the 4 eggs one at a time to the butter mixture, beating well after each addition and scraping down the bowl as needed. Mix in 2 teaspoons pure vanilla extract.
- Incorporate Sour Cream: Beat in 1 cup sour cream just until combined, creating a creamy and smooth batter.
- Add Dry Ingredients and Milk: With the mixer on low speed, add the dry ingredients in two additions, alternating with the 1/4 cup whole milk—begin and end with the dry ingredients. Mix only until no flour streaks remain to avoid overmixing.
- Pour Batter over Topping: Carefully spoon the batter over the pecan caramel topping in the bundt pan, spreading gently to reach the edges and smoothing the top. Tap the pan firmly on the counter a couple of times to release any large air bubbles.
- Bake the Cake: Bake in the preheated oven for 45 to 55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool the Cake: Transfer the pan to a wire rack and let the cake cool for 10 to 15 minutes so it sets but the caramel remains fluid.
- Invert the Cake: Run a thin knife around the outer edge and the center tube of the pan to loosen the cake. Place a serving plate over the bundt pan and carefully invert it. Let it sit upside down for about 1 minute before lifting the pan away.
- Serve: Spoon any remaining pecans or caramel from the pan over the top of the cake. Slice and serve warm, optionally with whipped cream or ice cream for an extra indulgent touch.
Notes
- Ensure the bundt pan is well-greased and floured to prevent sticking, especially around the central tube and ridges.
- Using room temperature eggs, sour cream, and milk helps the batter blend smoothly and rise evenly.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- The caramel pecan topping will be hot and sticky after baking, handle carefully when inverting.
- For a richer topping flavor, maple syrup is preferred over honey, but either works well.
- Leftovers can be stored covered in the refrigerator and gently warmed before serving.
- This cake pairs beautifully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
