Immerse yourself in the indulgence of this Caramel Pecan Upside-Down Cake, where the warmth of cinnamon infuses every slice, and a rich, gooey pecan topping adds the perfect crunch. It’s a delightful twist on the traditional upside-down cake that’s sure to satisfy your sweet cravings.
Ingredients
For the Caramel Pecan Topping:
- 110g (1/2 cup) vegan butter, melted
- 110g (1/2 cup) light brown sugar
- 36ml (3 tablespoons) corn syrup, maple syrup, or golden syrup
- A pinch of salt
- 100g (1 cup) pecan halves
For the Cinnamon Cake:
- 200ml (3/4 cup + 1 tablespoon) unsweetened almond milk, or any other plain milk
- 1 tablespoon white vinegar
- 80ml (1/3 cup) sunflower oil
- 170g (3/4 cup + 1 tablespoon) granulated sugar or golden sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon + 1/2 teaspoon baking powder
- 1 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 200g (1 cup + 2/3 cup) all-purpose flour
Instructions
- For the topping, mix brown sugar, melted butter, syrup, and salt in a saucepan until the sugar almost dissolves. Stir in the pecans until coated with caramel.
- Preheat the oven to 360°F (180°C). Grease an 8-inch cake pan and spread the pecan mixture evenly at the bottom.
- For the cake, mix warm milk and vinegar, let it sit, then add sugar, oil, and vanilla. Stir until sugar dissolves.
- Combine dry ingredients in a separate bowl and mix them into the wet ingredients. Pour batter over the pecan layer in the pan.
- Place the cake pan on a baking tray to catch any spills and bake for 40-45 minutes or until firm.
- Cool for 30 minutes in the pan, then flip onto a serving plate. Tap to release the cake and cool further on a wire rack.
This Caramel Pecan Upside-Down Cake is a moist delight with a balance of sweet and nutty flavors, complemented by the subtle spice of cinnamon. Perfect for any occasion that calls for a special dessert. Enjoy the rich taste and the beautiful presentation of this cake with family and friends!
