Pecan Pie Upside Down Cake
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From bakedwithlovebyivy
Imagine both the warm flavors of pecan pie and the texture of a fluffy cake. Together, they make the ultimate holiday dessert: the pecan pie upside down cake. Bring this cake to any holiday party or gathering and you are guaranteed to impress everyone. Crunchy pecans, caramel, and brown sugar cinnamon cake batter make up this cake recipe. My family and friends say it tastes like sticky toffee pudding in the best way possible.
- Ingredient Notes
- FAQs
- Recipe Card
Ingredient Notes
Molasses
Molasses adds a deep brown sugar flavor and richness to the cake batter which pairs nicely with the pecans and caramel.
Cinnamon
The cinnamon adds a nice warmth to the cake and complements the pecans so well.
FAQs
Why do I need to grease the pan and line it with parchment paper?
Why is it important to end on the flour mixture?
Recipe Card
ingredients
Cake
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/2 cup white granulated sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 2 tbsp sour cream or yogurt
- 1 tbsp molasses
- 1 1/4 cup plus 2 tablespoons all purpose flour
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
ingredients
Assembly
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 4 tbsp unsalted butter, cut into cubes
- 1 cup pecans
Method
Step 1
Preheat your oven to 350° Fahrenheit.
Step 2
Cream together the butter and sugars. Add eggs one at a time, mixing until smooth.
Step 3
Mix in yogurt and molasses.
Step 4
In a medium bowl whisk together the flour, baking powder, salt, and cinnamon.
Step 5
Whisk your milk and extract in a separate jug.
Step 6
Add 1/3 of the dry mixture to the butter mixture and mix to combine. Add 1/2 the milk mixture and mix to combine. Repeat until both the dry and milk mixtures are all incorporated (making sure to finish on the dry mixture).
Step 7
Heavily grease an 8 inch loaf pan with nonstick cooking spray and line with parchment paper.
Step 8
Lay the pecans in an even layer at the bottom of the pan.
Step 9
In a small sauce pan add the brown sugar, maple syrup, and butter.
Step 10
Turn the stove on medium heat, stirring constantly, until the butter is melted, the sugar is dissolved, and the mixture *just* begins to bubble.
Step 11
Pour the hot caramel over the pecans.
Step 12
Add the cake batter overtop of the pecans and caramel.
Step 13
Bake the upside down cake for 30-35 minutes or until the top of the cake is golden brown and springs back to the touch.
Step 14
When the cake comes out of the oven, run along the sides of the pan with an offset spatula to release the edges. Let the cake cool for just 5 minutes (it is essential to release the cake from the pan before the caramel begins to harden), and then invert it onto a serving plate.
Step 15
Slice and enjoy!