Go Back Email Link
–+ servings

Pecan Upside Down Cake

This delicious and decadent Pecan Upside Down Cake is easy to make and packed with warm flavour and spices! This cake makes a perfect dessert all year round, especially for fall.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 535 kcal

Ingredients
 

For The Pecan Bottom

  • ¼ cup Butter
  • ¾ cup Brown sugar, Packed
  • 1 teaspoon Cinnamon
  • 1 tablespoon Corn syrup
  • ¼ teaspoon Salt
  • 1 cup Pecans, Chopped See Notes
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Bourbon

For The Cake

  • 1½ cup All-purpose flour, Spooned and levelled
  • 1½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 2 Eggs, Room temperature
  • ¾ cup granulated sugar
  • 1 tablespoon Vanilla extract
  • ½ cup Oil
  • ½ cup+2tbsp Sour cream, Room temperature
  • ¼ cup Buttermilk

Instructions
 

How To Make The Pecan Base

  • Mix all the ingredients except vanilla extract and Bourbon in a saucepan and place it over medium heat. Stir until the mixture is smooth.
    ¼ cup Butter, ¾ cup Brown sugar, 1 teaspoon Cinnamon, 1 tablespoon Corn syrup, ¼ teaspoon Salt, 1 cup Pecans
  • Remove the pan from heat and add vanilla extract and Bourbon, and mix.
    1 teaspoon Vanilla extract, 1 tablespoon Bourbon
  • Grease and line an 8-inch pan. Pour the above mixture into the pan and let it sit in the fridge for 5-10 minutes until set.

How To Make The Cake

  • Preheat the oven to 350℉, and sift all dry ingredients, set aside.
    1½ cup All-purpose flour, 1½ teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
  • Beat the eggs, sugar, and vanilla extract until fluffy and pale.
    2 Eggs, ¾ cup granulated sugar, 1 tablespoon Vanilla extract
  • Add in the oil and mix well.
    ½ cup Oil
  • In a bowl, mix the buttermilk and sour cream and add to the mixture.
    ½ cup+2tbsp Sour cream, ¼ cup Buttermilk
  • Sift all dry ingredients and add to the above mixture and gently fold. Pour the batter over the set pecan mixture and bake for 35-40 minutes or until an insert comes out clean.
  • Let the cake cool down completely, then flip it onto a dish.

Notes

  • I recommend toasting the pecans to enhance their flavour and aroma. Spread them on a baking sheet and put in a 350 oven for 8-10 minutes until you can smell toasted nuts. Keep an eye on them. They burn fast!

Nutrition

Calories: 535kcalCarbohydrates: 62gProtein: 5gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 57mgSodium: 443mgPotassium: 135mgFiber: 2gSugar: 42gVitamin A: 257IUVitamin C: 0.1mgCalcium: 92mgIron: 2mg
Keyword Pecan Cake, Pecan Upside Down Cake, Upside Down Cake
Tried this recipe?Let us know how it was!