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Pecan Upside Down Cake Recipe

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★★★★★

4.7 from 96 reviews

This Pecan Upside Down Cake is a delightful dessert featuring a rich, buttery cake topped with caramelized pecans and a luscious optional lemon glaze. Perfectly moist and flavorful, the cake is baked upside down for a stunning presentation and a sweet, nutty crust. Ideal for gatherings or a special treat, this recipe combines the warm flavors of pecans, brown sugar, and a hint of vanilla with an optional tangy lemon sauce to brighten every bite.

Ingredients

Scale

For the Cake

  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup milk (whole or 2%)
  • ½ cup melted butter
  • ½ cup brown sugar
  • ¼ cup maple syrup or corn syrup
  • 1 cup pecans
  • Pinch salt

For the Lemon Sauce (Optional)

  • ½ cup water
  • Zest of ½ a small lemon
  • Juice of ½ a small lemon
  • ¼ cup granulated sugar
  • 2 ½ teaspoons cornstarch
  • 1 tablespoon butter

Instructions

  1. Prepare the pan: Preheat the oven to 350°F (175°C). Thoroughly grease an 8-inch round cake pan, line it with parchment paper, and grease the top of the parchment as well to prevent sticking.
  2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Make the cake batter: In a separate bowl, beat the softened butter and granulated sugar together for several minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Combine flour and milk: Add the flour mixture alternately with the milk in five additions (flour, milk, flour, milk, flour), beating after each addition until just combined.
  5. Prepare the pecan topping: In another bowl, whisk together the warm melted butter and brown sugar until the sugar dissolves, about 1-2 minutes. Stir in the maple syrup or corn syrup, pecans, and a pinch of salt.
  6. Assemble the cake: Pour the pecan mixture evenly into the prepared pan. Carefully spoon the cake batter on top of the nuts, starting around the perimeter and gently smoothing to the edges and center.
  7. Bake the cake: Bake for 33-38 minutes or until the cake is golden brown and a tester inserted into the center comes out clean. Remove from oven and run a knife around the edges to loosen.
  8. Invert the cake: Let the cake cool for 5-10 minutes in the pan. Place a greased cooling rack or serving platter on top of the pan and flip it over. If any pecans remain stuck in the pan, gently scoop and place them back on top of the cake.
  9. Prepare the lemon glaze (optional): While the cake bakes, whisk together water, lemon juice, lemon zest, granulated sugar, and cornstarch in a small saucepan until the cornstarch dissolves. Add the butter and heat over medium, bringing to a gentle boil. Reduce heat to medium-low and cook, stirring constantly, until the sauce is glossy and thickened but still pourable.
  10. Serve: Drizzle the lemon glaze lightly over the cooled or warm cake. Leftover glaze can be served alongside or used in other desserts.

Notes

  • Flip the cake out of the pan within 10 minutes of removing it from the oven to prevent sticking and maintain texture.
  • The cake is excellent served warm or at room temperature.
  • Store the cake in a covered container or wrapped lightly in plastic wrap; it will keep well for up to 3 days.
  • The optional lemon glaze adds a bright, tangy contrast but can be omitted if preferred.

Keywords: pecan upside down cake, pecan dessert, upside down cake, maple pecan cake, lemon glaze cake

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