This pecan upside-down cake is a sweet indulgence with a delightful gooey caramelized pecan topping and a perfectly spiced cinnamon cake. The combination of the crunchy pecans drenched in rich caramel and the soft, moist cinnamon cake creates an unforgettable texture and flavor profile. Whether you’re looking for a vegan dessert option or simply a cake that skips the eggs and dairy, this recipe is versatile, easy to make, and perfect for satisfying your sweet tooth. Enjoy this decadent cake fresh out of the oven, and pair it with a warm beverage for the ultimate comfort dessert.
Why You’ll Love This Recipe:
This pecan upside-down cake brings together the warmth of cinnamon, the crunch of pecans, and the rich sweetness of caramel in a way that’s simply irresistible. Not only is this recipe egg-free and dairy-free, but it’s also incredibly easy to make without sacrificing any flavor. The caramel topping is made from just a few ingredients, and the simple cinnamon cake batter comes together in minutes, making it a great go-to dessert for both novice and experienced bakers. The best part? The beautiful presentation when you flip the cake and reveal the glossy pecan topping makes it look much more complicated than it actually is! It's a showstopper that’s perfect for impressing guests or treating yourself to something special.
Perfect Occasion:
This cake is perfect for any occasion where you want to serve something warm, comforting, and just a little bit decadent. It’s a fantastic dessert to bring to holiday gatherings, family dinners, or cozy weekend brunches. It also makes a wonderful addition to a Thanksgiving or Christmas dessert spread, providing an indulgent alternative to pies. Because it’s egg-free and can easily be made vegan, it’s a great option when serving a crowd with dietary restrictions. With its rich caramel topping and aromatic cinnamon flavors, it’s a dessert that feels both familiar and festive.
Decoration Tips:
Once you’ve flipped the cake to reveal the glistening caramel and pecan topping, there’s no need for much extra decoration—it’s a showstopper all on its own! However, if you’d like to elevate the presentation, you can lightly dust the edges with powdered sugar for a delicate contrast. A few whole pecans scattered on the plate around the cake can enhance its rustic appeal. If you want to add a pop of color, garnish with some fresh berries or a drizzle of dairy-free whipped cream on the side. For an added touch, serve with a scoop of vanilla ice cream, which will melt beautifully over the warm caramel.
Caramel Pecan Topping:
- 110 g (1/2 cup) butter (vegan butter sticks work perfectly)
- 110 g (1/2 cup) light brown sugar
- 36 ml (3 tablespoons) corn syrup (can substitute with maple syrup or golden syrup)
- Pinch of salt
- 130 g (1 cup) pecan halves
Method for Caramel Topping:
- In a medium saucepan, combine the brown sugar, butter, corn syrup, and a pinch of salt.
- Heat the mixture over medium heat, stirring occasionally, until the brown sugar has fully dissolved and the mixture comes together into a smooth, caramel-like texture. Don’t worry if the butter looks like it has separated initially—just keep stirring with a spatula until everything is well combined.
- Once the mixture is smooth, add in the pecans and stir until they are evenly coated in the caramel sauce.
- Preheat your oven to 360°F (180°C). Lightly grease an 8-inch round cake pan with oil and line the bottom with parchment paper.
- Pour the caramel pecan mixture into the prepared cake pan, spreading it out evenly so the pecans cover the entire base of the pan. Let it cool while you prepare the cinnamon cake batter.
Cinnamon Cake Ingredients:
- 200 ml (3/4 cup + 1 tablespoon) unsweetened almond milk or any other plain milk
- 1 tablespoon white vinegar or lemon juice
- 80 ml (1/3 cup) vegetable oil
- 170 g (3/4 cup + 1 tablespoon) cane sugar or castor sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon + 1/2 teaspoon baking powder
- 1 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 200 g (1 cup + 2/3 cup) all-purpose flour
Method for Cinnamon Cake:
- In a medium bowl, combine the warm almond milk and vinegar (or lemon juice). Let this mixture sit for 2-3 minutes, allowing it to curdle slightly, which mimics the consistency of buttermilk.
- Add the sugar, vegetable oil, and vanilla extract to the milk mixture, and whisk until the sugar dissolves and the mixture becomes smooth.
- In a separate bowl, mix together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until everything is fully combined and the batter is smooth with no lumps.
- Pour the batter evenly over the caramel pecan layer in the cake pan. Be sure to place the cake pan on a baking tray to catch any overflow, as the caramel may bubble up during baking.
- Bake in the preheated oven for 40-45 minutes, or until the cake is firm to the touch and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan at room temperature for about 30 minutes. Then, carefully flip the cake onto a serving plate by placing the plate on top of the cake pan and inverting it. Tap the bottom of the pan gently to release the cake.
Portion and enjoy your beautiful Pecan Upside Down Cake, either on its own or with a scoop of vegan ice cream for an extra indulgent treat!