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Pecan Upside-Down Cake

A delightful cake featuring crunchy pecans and a moist, fluffy base, perfect for gatherings and winter evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pecan Layer
  • 1/2 cup unsalted butter (1 stick) Melted in the pan
  • 1 cup cup brown sugar (packed) Sprinkled over melted butter
  • 1 1/2 cups pecan halves Arranged over the brown sugar
For the Cake Batter
  • 1 1/2 cups all-purpose flour (sifted) Sifted for best texture
  • 1 cup granulated sugar For sweetness
  • 2 large eggs Room temperature
  • 1/2 cup milk Room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a 9-inch round cake pan, melt the butter in the oven as it preheats. Once melted, sprinkle the brown sugar evenly on top of the butter.
  3. Arrange the pecan halves over the sugar.
Mixing
  1. In a large mixing bowl, combine flour, baking powder, and salt. Whisk together until well combined.
  2. In another bowl, beat the melted butter with granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  3. Alternate adding the dry mixture and milk to the butter and sugar mixture, starting and ending with the flour mixture. Stir in the vanilla extract and mix until just combined.
Baking
  1. Carefully pour the batter over the pecan layer in the cake pan, spreading it evenly.
  2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool for 10-15 minutes before flipping it out onto a large plate.
  4. Gently tap the pan to release any stubborn pecans.
Serving
  1. Slice the cake and enjoy either warm or at room temperature, ideally with a scoop of vanilla ice cream on the side!

Notes

For a healthier version, consider using whole wheat flour instead of all-purpose flour. Avoid overmixing for best texture. Store in an airtight container for up to three days.