Upside-Down Caramel Pecan Cake
A rich, golden caramel pecan topping sits atop a fluffy vanilla sponge in this elegant yet cozy upside-down cake. Perfectly nutty and sweet, no frosting required.
Ingredients
For the Topping:
- ½ cup 113 g unsalted butter
- ¾ cup 150 g brown sugar
- 1 tablespoon maple syrup optional
- 1½ cups 160 g chopped pecans
For the Cake:
- 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
- Instructions:
- Preheat oven to 350°F. Grease and line a 9-inch cake pan.
- Melt butter and brown sugar in a saucepan. Add maple syrup. Pour into pan and top with pecans.
- Whisk flour, baking powder, and salt. In a separate bowl, beat eggs and sugar. Stir in milk, vanilla, and butter.
- Add dry ingredients and mix until just combined.
- Pour batter over pecan layer. Bake 35–40 minutes or until golden and set.
- Cool for 10–15 minutes, then flip onto a serving plate. Peel off parchment and serve warm or room temperature.
Notes
- Add a dash of cinnamon for a warming spice kick.
- Serve with ice cream or whipped cream for an extra treat.
- This cake tastes even better the next day!