Pecan Upside Down Cake
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Recipe Intro From breadbakebeyond
'Tis the season for pecan desserts! This upside-down cake is the perfect way to ease into the holiday spirit.
Want more holiday desserts? We love this homemade toffee and amaretto flan.
- Recipe Card
Recipe Card
ingredients
For the Cake
- 3/4 cup white sugar
- 4 eggs
- 200 grams unsalted butter
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 240 ml heavy cream
- 1 tablespoon vanilla extract
- 1 1/4 teaspoons baking powder
ingredients
For the Pecan Topping
- 130 grams butter
- 1/3 cup maple syrup
- 2/3 cup light brown sugar
- 120 grams raw pecans
Method
Make the Pecan Topping
Step 1
Preheat oven to 340 F.
Step 2
Line a 9x5 baking pan with parchment paper.
Step 3
Place a medium-sized saucepan over medium heat, then add the brown sugar, butter, and maple syrup. Mix them together until the sugar dissolves.
Step 4
Add the pecans and mix.
Step 5
Place the pecan mixture in the pan, spread evenly.
Make the Cake
Step 1
In a large bowl add the butter (make sure it’s very soft) with the vanilla extract and mix together.
Step 2
Add sugar, salt and mix. Then, add the eggs and whisk until combined.
Step 3
Sift in ½ of the dry ingredients (all-purpose flour, baking powder) and half of the heavy cream. Mix until the batter is smooth and lump free.
Step 4
Repeat with the other half of the heavy cream and the dry ingredients. Do not over-mix the batter.
Step 5
Pour the batter over the pecans and spread it evenly. Fill out only 3/4 of the loaf pan.
Step 6
Bake for 60 minutes or until an inserted toothpick comes out clean.
Step 7
Allow the cake to cool for 10 minutes before flipping onto a plate.