Quick Pecan Upside Down Cake
This Quick Pecan Upside Down Cake is a delightful dessert featuring caramelized pecans atop a moist, fluffy cake, perfect for any occasion.
Equipment
- 9-inch round cake pan
- Mixing Bowl
- Saucepan
- Electric Mixer
Ingredients
Ingredients
- 1/2 cup Unsalted Butter Melted for the cake batter.
- 1 cup Brown Sugar Packed for caramel topping.
- 1 cup Chopped Pecans For the topping.
- 1 1/2 cups All-Purpose Flour For the cake structure.
- 1 teaspoon Baking Powder For leavening.
- 1/4 teaspoon Salt To enhance flavor.
- 1 cup Granulated Sugar For sweetness.
- 2 large Eggs For binding and moisture.
- 1/2 cup Milk For batter consistency.
- 1 teaspoon Vanilla Flavoring Enhances flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter in a saucepan over low heat, then stir in the brown sugar until dissolved.
- Pour the butter-sugar mixture into a 9-inch round cake pan and spread evenly.
- Sprinkle the chopped pecans over the butter-sugar mixture.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- Cream together the granulated sugar and melted butter until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Pour the batter over the pecans in the cake pan, spreading it evenly.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.
- Allow to cool for another 10-15 minutes before slicing and serving.
Notes
Serve warm with ice cream or fresh fruit for a delightful dessert.