Yummm 😍 here you go — just the recipe, classic and super gooey on top 👌
🍰 Pecan Upside Down Cake 🥜
Ingredients
Pecan Topping
½ cup unsalted butter
¾ cup brown sugar
2 tbsp heavy cream (or milk)
1½ cups pecan halves
Cake Batter
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup buttermilk (or milk + 1 tsp vinegar)
Instructions
Preheat oven to 350°F (180°C). Grease a 9-inch round cake pan.
Make the topping Melt butter in a saucepan. Stir in brown sugar and cream. Cook 1–2 minutes until smooth. Pour into the cake pan and spread evenly. Arrange pecans on top.
Prepare batter Whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. Add dry ingredients alternately with buttermilk.
Assemble Gently spread batter over pecans.
Bake Bake 40–45 minutes, until a toothpick comes out clean.
Flip Let rest 10 minutes, then invert onto a plate while warm.
Tips
Add ½ tsp cinnamon to the batter for cozy flavor
Serve warm with vanilla ice cream or whipped cream
Works great with maple syrup instead of cream in the topping 🍁
If you want a super moist version, Bundt pan, or no-mixer method, just say the word 😄
