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Introduction: Pecan Upside-Down Cake is a decadent dessert that brings the perfect balance of sweetness and texture. The golden, gooey caramelized pecans on the top create a delicious contrast to the soft, buttery cake beneath. This dessert is a great way to elevate any special occasion or simply treat yourself after a long day. It’s not only visually impressive but also a crowd-pleaser with its rich flavor. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it on its own, this cake is sure to become a favorite in your baking repertoire.
Ingredients:
For the Pecan Topping:
1 cup pecan halves or pieces
1/2 cup unsalted butter
1 cup brown sugar (packed)
1 tablespoon honey or maple syrup (optional, for added flavor)
1/4 teaspoon salt
For the Cake Batter:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk or whole milk
Instructions:
Prepare the Pecan Topping:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and honey (if using) until the mixture becomes smooth and bubbly. Let it simmer for 1–2 minutes to thicken slightly.
Pour the caramelized butter-sugar mixture into the prepared cake pan. Arrange the pecans in a single layer over the syrup, making sure they’re evenly distributed.
Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and the buttermilk (or milk), beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Assemble and Bake:
Gently pour the cake batter over the pecan topping in the cake pan. Use a spatula to smooth the top evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then carefully invert the cake onto a serving plate. Be cautious of the hot caramel sauce.
Serving:
Allow the cake to cool for another 10 minutes before slicing and serving. The warm caramelized pecans make this cake especially irresistible.
Tips for Serving and Storing:
Serving: Serve the cake warm, topped with a scoop of vanilla ice cream, whipped cream, or a drizzle of extra caramel sauce for an extra indulgence.
Storage: This cake can be stored at room temperature for up to 2 days. To keep it fresh, store any leftovers in an airtight container. If you want to preserve it longer, you can refrigerate it for up to a week. Reheat individual slices in the microwave for a few seconds to bring back its moisture.
Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil, and thaw it at room temperature before serving.
Variants:
Vegan Pecan Upside-Down Cake:
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