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Pecan Upside Down Cake Recipe

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★★★★★

4.5 from 124 reviews

This decadent Pecan Upside Down Cake features a rich, buttery pecan topping caramelized with brown sugar and dark syrup, layered beneath a moist, flavorful cake infused with bourbon and vanilla. The cake is baked to perfection in a springform pan, then inverted to reveal the glossy pecan layer, making for a stunning dessert that’s perfect for special occasions.

Ingredients

Scale

Pecan Topping

  • 2 cups pecans, chopped
  • 5 tbsp unsalted butter, room temperature
  • 1 cup brown sugar
  • ¼ cup dark Karo syrup
  • ½ tsp kosher salt

Cake Batter

  • 2½ cups all purpose flour
  • 2¼ tsp baking powder
  • 1 tsp kosher salt
  • ¾ cup unsalted butter, room temperature
  • 1⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • ¼ cup light olive oil (not extra virgin)
  • 3 eggs, room temperature
  • 2 tbsp bourbon
  • 1 tbsp vanilla extract
  • ½ cup buttermilk, room temperature
  • ½ cup sour cream, room temperature

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 9-inch springform pan with softened butter or non-stick spray to prevent sticking.
  2. Arrange pecans: Evenly spread the chopped pecans at the bottom of the prepared pan to form the base of the topping.
  3. Make pecan topping sauce: In a medium saucepan over medium heat, whisk together the unsalted butter, brown sugar, Karo syrup, and kosher salt until the mixture boils. Continue whisking for 15 seconds after boiling, then remove from heat and set aside.
  4. Whisk dry ingredients: In a large mixing bowl, whisk together flour, baking powder, and kosher salt. Set aside.
  5. Cream butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
  6. Add olive oil: Mix in the light olive oil until fully incorporated into the creamed mixture.
  7. Add eggs: Add eggs one at a time on medium speed, scraping down the sides of the bowl after each addition to ensure even mixing.
  8. Mix bourbon and vanilla: Add bourbon and vanilla extract and mix just until combined.
  9. Incorporate sour cream: Add sour cream and mix until just incorporated, avoiding overmixing.
  10. Add dry ingredients and buttermilk: Add half of the dry ingredients and mix on low speed until nearly incorporated. Pour in the buttermilk slowly while mixing to combine. Then add the remaining dry ingredients and mix on low just until combined, taking care not to overmix to keep the cake tender.
  11. Assemble topping and batter: Pour the warm brown sugar sauce evenly over the pecans in the pan. Then gently spread the cake batter evenly over the pecan layer.
  12. Bake: Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
  13. Cool: Remove the cake from the oven and allow it to cool on a wire rack for 45-60 minutes to set.
  14. Invert the cake: Once cooled, remove the springform pan sides, place a serving platter on top of the cake, and invert the cake to reveal the glossy pecan topping. Remove the pan bottom carefully.

Notes

  • Room temperature ingredients like butter, eggs, sour cream, and buttermilk ensure smoother mixing and better texture.
  • Do not overmix the batter after adding the dry ingredients to keep the cake tender and moist.
  • If you don’t have dark Karo syrup, substitute with dark corn syrup or a mix of corn syrup and molasses for similar flavor.
  • Using a springform pan helps easily invert the cake without breaking the delicate pecan topping.
  • Allow the cake to cool completely before inverting to prevent sticking and ensure a clean release.
  • Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to a week.

Keywords: pecan upside down cake, pecan cake, upside down desserts, bourbon cake, fall desserts, nutty cake, caramel pecan cake

Find it online: https://zarameals.com/pecan-upside-down-cake-recipe/