Are you craving a comforting, yet elegant dessert that's surprisingly simple to make? Look no further than this pecan upside-down cake recipe! This classic dessert boasts a rich, buttery caramel base topped with crunchy pecans and a moist, tender cake. It's perfect for potlucks, holidays, or simply a cozy night in. This recipe is a fantastic example of delicious dishes achievable even with limited baking experience, making it a great addition to your collection of easy recipes.
Ingredients:
For the Caramel Pecan Topping:
- 1 cup packed light brown sugar
- ½ cup unsalted butter, cut into pieces
- ½ cup pecan halves
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions:
Get started with the caramel pecan topping:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This step is crucial for easy removal of the cake later.
- In the prepared pan, combine the brown sugar and butter. Melt this mixture gently over medium heat, stirring occasionally, until the butter is completely melted and the sugar is dissolved. Be careful not to burn the sugar!
- Evenly spread the melted brown sugar mixture across the bottom of the pan. Sprinkle the pecan halves evenly over the caramel.
Now for the cake batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is best achieved using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, lightly whisk the buttermilk to prevent curdling.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing can lead to a tough cake.
- Pour the batter evenly over the pecan topping in the prepared pan.
Baking and serving:
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for at least 10 minutes before inverting it onto a serving plate. This allows the caramel to set slightly, making it easier to flip.
- Once inverted, let the cake cool completely before slicing and serving.
Tips for the Best Pecan Upside Down Cake:
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined.
- Use fresh baking powder and baking soda: These leavening agents lose their effectiveness over time.
- Let the cake cool completely before inverting: This prevents the caramel from being too runny and the cake from breaking apart.
Variations:
- Add a sprinkle of sea salt: A pinch of flaky sea salt on top of the warm cake enhances the caramel's sweetness.
- Use different nuts: Substitute pecans with walnuts, macadamia nuts, or a mix of nuts.
- Add spices: A dash of cinnamon or nutmeg in the cake batter adds warmth and complexity.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients and serving size. Use a nutritional calculator for a more precise estimate. Expect roughly:
- Calories: 350-400
- Fat: 20-25g
- Sugar: 30-40g
- Protein: 4-5g
This pecan upside-down cake recipe is a guaranteed crowd-pleaser, perfect for any occasion. Enjoy this delicious and relatively quick dinner idea or a delightful dessert! It's a great example of homemade cooking at its finest, transforming simple ingredients into a truly memorable treat. Try it today and discover why it's considered one of the best recipes around!