Delve into the decadent world of this Heavenly Pecan and Walnut Upside-Down Caramel Cake. Perfectly combining the rich flavors of caramel with the crunchy nuttiness of pecans and walnuts, this cake offers a delightful texture contrast that is both crispy and tender. This dessert is simple to make and can be served warm right out of the oven, making it a sublime treat for any occasion.
Why You'll Love This
The magic of this cake lies in its luscious caramel layer, which beautifully melds with the toasted pecans and walnuts to create a crunchy, flavorful base that contrasts with the soft, moist cake above. The ease of preparation ensures that even novice bakers can achieve spectacular results. Serving this cake warm enhances its gooey, caramel goodness, making it an instant favorite.
Perfect Occasion
This Upside-Down Caramel Cake is an excellent choice for holiday dinners, cozy winter gatherings, or as a special weekend treat. It's particularly delightful when served with a scoop of vanilla ice cream, adding a cool touch to the warm, rich flavors. Whether it's a family dessert or a contribution to a potluck, this cake is sure to impress.
Decoration Tips
For an extra elegant touch, arrange some whole pecans and walnut halves on top of the caramel before adding the cake batter. After baking and flipping, this will present a beautifully decorated top. A light dusting of powdered sugar or a drizzle of additional warm caramel sauce can further enhance its visual appeal and sweetness.
Ingredients:
- For the Caramel:
- 80g butter
- 80g maple syrup
- 80g brown sugar
- 80g toasted pecans, roughly chopped
- 40g toasted walnuts, roughly chopped
- For the Cake:
- 120g butter, very soft
- 1 packet vanilla sugar
- 130g sugar
- 3 eggs
- 1 tsp vanilla extract
- 60g thick cream (30% fat)
- 190g flour
- 1 tsp baking powder
Instructions:
- Preheat the Oven:
- Preheat your oven to 170°C (338°F) with conventional settings.
- Prepare the Caramel:
- In a saucepan, melt the butter with brown sugar and maple syrup. Cook, stirring frequently until the butter is melted and the sugar has dissolved.
- Prepare the Cake Pan:
- Line a 20-22 cm springform pan with parchment paper. Evenly distribute the chopped nuts at the bottom. Pour the caramel over the nuts, spreading it evenly.
- Make the Cake Batter:
- In a mixing bowl, cream the softened butter with both sugars until light and fluffy. Add the eggs and vanilla extract, mixing well.
- Sift in the flour and baking powder, mixing until just combined.
- Fold in the cream until the batter is smooth.
- Assemble the Cake:
- Pour the cake batter over the caramel and nuts, smoothing the top evenly.
- Bake on the middle rack of the oven for 35-40 minutes, or until a knife inserted comes out clean.
- Cool and Serve:
- After baking, run a knife around the edges of the cake to loosen it. Let it cool for 5-10 minutes before flipping onto a serving plate.
This Pecan and Walnut Upside-Down Caramel Cake is a true delight that combines simplicity with indulgent flavors. Enjoy this warm, inviting dessert with friends and family!
Enjoy!