Oh my goodness, let me tell you about my absolute favorite dessert—pecan upside down cake! It’s like a sweet hug from the oven, with caramelized pecans that get all gooey and deliciously sticky on top of a moist cake. I remember the first time I made it; I was trying to impress some friends at a dinner party, and wow, did it steal the show! The rich, nutty flavor combined with that warm, buttery caramel is just irresistible. Trust me, everyone will be asking for seconds, and you’ll be the life of the party! This cake is perfect for any occasion—birthdays, holidays, or just a cozy night in with a cup of coffee. You’ve got to try it!
Ingredients
Here’s what you’ll need to whip up this fabulous pecan upside down cake! I like to have everything prepped and ready to go before I start mixing, so let’s get organized:
- 1 cup pecans, chopped
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
Make sure to measure everything accurately for the best results—trust me, it makes a difference! Now, let’s get ready to bake that deliciousness!
How to Prepare Pecan Upside Down Cake
Preheat and Prepare the Topping
First things first, let’s get that oven preheating to 350°F (175°C). While that’s warming up, grab a skillet and melt the butter over medium heat. Add in the brown sugar and stir until it’s all nice and smooth—oh, that smell is heavenly! Once it’s melted, toss in the chopped pecans and stir until they’re well-coated. Now, pour this delicious mixture into your cake pan and spread it out evenly. This is where the magic begins!
Make the Cake Batter
In a large mixing bowl, combine your flour, baking powder, baking soda, and salt. Give it a quick whisk to ensure everything’s mixed well. In another bowl, beat together the softened butter and granulated sugar until it’s fluffy and light—this is the secret to a moist cake! Then, add the eggs one at a time, mixing thoroughly after each addition. Now, stir in the vanilla extract and buttermilk until everything is well combined. Finally, gently fold the dry ingredients into the wet mixture just until you see no more flour—it’s okay if it’s a little lumpy; we don’t want to overmix!
Combine and Bake
Now, it’s time to pour that beautiful batter over the pecan mixture in the pan. Spread it out evenly, and then pop it into the oven for 40-45 minutes. You’ll know it’s ready when the edges are golden brown and a toothpick inserted in the center comes out clean. Just remember, don’t open the oven door too soon, or it might collapse! Once it’s done, let it cool in the pan for about 10 minutes before flipping it onto a serving plate. Get ready for that glorious reveal!
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of rich, buttery caramelized pecans and moist cake creates a flavor explosion that’s hard to beat!
- Easy to Make: With straightforward steps and simple ingredients, you’ll find this cake is a breeze to whip up, even if you’re a beginner.
- Impressive Presentation: The upside-down style reveals a stunning layer of pecans that’s sure to wow your guests when you flip it over!
- Versatile Dessert: Perfect for any occasion, whether it’s a festive gathering or a cozy night in—you can serve it warm or at room temperature.
- Customizable: Feel free to get creative! Add a hint of cinnamon for warmth or swap in your favorite nuts for a personal touch.
- Leftover Magic: If you have any leftovers (which is rare!), it stores beautifully and can be enjoyed for days—just warm it up for a comforting treat!
Tips for Success
To ensure your pecan upside down cake turns out perfectly, here are my go-to tips! First, always use room temperature ingredients—this helps the batter mix more smoothly and rise beautifully. When measuring flour, spoon it into your measuring cup and level it off with a knife; this prevents packing, which can lead to a dense cake. Keep an eye on the baking time, as ovens can vary. If you notice the edges browning too quickly, cover the cake loosely with foil to prevent burning. And remember, patience is key when inverting the cake; let it cool a bit to avoid a sticky situation!
Nutritional Information
Let’s talk about the numbers! Here’s a rough estimate of the nutritional values for each slice of this delightful pecan upside down cake, based on common ingredients:
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 200mg
- Total Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Sugar: 25g
Keep in mind that these values can vary a bit depending on the specific brands and quantities you use. But hey, a little indulgence now and then is totally worth it for a slice of this heavenly cake!
FAQ Section
Can I use other nuts in this pecan upside down cake?
Absolutely! While pecans are the star of the show, you can easily swap them out for walnuts or even almonds if you prefer. Just keep in mind that the flavor will change a bit, but it’ll still be delicious!
What can I do if my cake sticks to the pan?
Oh no! If your cake sticks, it can be a little tricky, but don’t panic. Make sure to grease your pan well with butter and flour before pouring in the pecan mixture. If it does stick, gently run a knife around the edges to loosen it, and then flip it onto a plate. A little patience goes a long way!
Can I make this cake ahead of time?
Yes! This pecan upside down cake actually tastes even better the next day as the flavors meld together. Just let it cool completely, then store it in an airtight container at room temperature. You can warm it up slightly before serving for that fresh-from-the-oven feel!
Is this cake suitable for freezing?
Definitely! If you want to save some for later, wrap each slice tightly in plastic wrap and store it in the freezer. It can last for up to 2 months. Just thaw it overnight in the fridge and enjoy it whenever you’re ready for a sweet treat!
What’s the best way to serve this cake?
I love serving this pecan upside down cake warm, with a dollop of whipped cream or a scoop of vanilla ice cream on top. The combination of warm cake and cold creaminess is pure bliss! You can also sprinkle a little cinnamon for an extra touch of warmth.
Serving Suggestions
When it comes to serving this pecan upside down cake, I can’t recommend enough pairing it with a generous dollop of whipped cream or a scoop of vanilla ice cream. The creaminess complements the sweet, sticky pecans perfectly! You could even drizzle a bit of caramel sauce on top for an extra indulgent touch. For a cozy twist, serve it with a cup of hot coffee or spiced chai—just heavenly!
Storage & Reheating Instructions
To keep your pecan upside down cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 2 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and warm it up in the microwave for a few seconds—just enough to bring back that cozy, fresh-baked feeling!
Imprimer
Pecan Upside Down Cake: 5 Irresistible Tips to Savor
- Temps Total: 1 hour 5 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A delicious pecan upside down cake that features caramelized pecans and a moist cake base.
Ingrédients
- 1 cup pecans
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, melt butter and brown sugar over medium heat. Stir until smooth.
- Add pecans and stir until well coated. Pour the mixture into a cake pan.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and granulated sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and buttermilk.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter over the pecan mixture in the pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for 10 minutes, then invert onto a serving plate.
Notes
- Store leftovers in an airtight container.
- Serve warm or at room temperature.
- Can be topped with whipped cream or ice cream.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 45 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 200mg
- La graisse: 15g
- Graisses Saturées: 9g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 2g
- La protéine: 5g
- Le taux de cholestérol: 60mg
Mots-clés: pecan upside down cake, dessert, cake, pecans
