ADVERTISEMENT
Replace butter with vegan margarine and use non-dairy milk (such as almond or oat milk). Substitute the eggs with flax eggs or a commercial egg replacer.
Spiced Pecan Upside-Down Cake:
Add 1 teaspoon of ground cinnamon or 1/2 teaspoon of nutmeg to the cake batter for a warm, spicy flavor that complements the sweetness of the pecans.
Maple Pecan Upside-Down Cake:
Replace the brown sugar in the pecan topping with maple syrup or add 1/4 cup of maple syrup to the cake batter for a more intense maple flavor.
FAQ:
Can I use other nuts instead of pecans? Yes! You can use walnuts, hazelnuts, or almonds, but pecans are traditional for this cake and add a distinctive flavor.
Why is my cake soggy on top? If your cake is soggy, it may be due to over-wetting the pecan topping or not allowing the cake to cool long enough before inverting it. Be sure to let the cake cool for at least 10 minutes in the pan before flipping it.
Can I make this cake ahead of time? Absolutely! You can prepare the cake a day in advance. Let it cool completely, then cover it and store it at room temperature. Reheat it gently before serving for the best texture.
How do I make sure the cake doesn’t stick to the pan? Grease and flour the cake pan well, or use parchment paper to line the bottom. This ensures that the cake releases smoothly once inverted.
Can I make a larger cake? Yes, you can double the recipe and bake it in a 10-inch or 12-inch cake pan. Just make sure to adjust the baking time accordingly, as it may take longer to bake through.
ADVERTISEMENT
