Pecan Upside Down Cake

Pecan Upside Down Cake

As a housewife, I’m always on the lookout for new and exciting recipes to try out in the kitchen. Recently, I came across a recipe for a Pecan Upside Down Cake that immediately caught my attention. I love pecans and caramel, so this recipe sounded like the perfect combination of flavors. I decided to give it a try and was absolutely delighted with the result.

How To Make Pecan Upside Down Cake

The first step in making this cake is to prepare the butterscotch caramel sauce. In a saucepan, combine sugar, Scotch, water, and corn syrup and bring to a boil. You’ll want to cook this mixture without stirring until it takes on a golden color. Then, remove the pan from the heat and gradually add hot cream and butter, stirring until the mixture is smooth. Finally, divide the caramel into two 8-inch square baking dishes and sprinkle half of the pecan halves over the top.

Next, it’s time to prepare the cake batter. In a bowl, mix flour, chopped pecans, baking soda, and salt. In another bowl, cream butter, oil, brown sugar, and vanilla using an electric mixer. Add eggs, one at a time, beating until smooth. Then, at low speed, add dry ingredients alternately with buttermilk. Divide the batter into the baking dishes over the caramel.

Bake for about 50 minutes at 180°C (350°F) until the cake is golden brown and a toothpick inserted in the center comes out clean. Let the cakes cool for about 30 minutes, then invert one cake onto a serving platter and the other onto a baking sheet. Slide the second cake onto the first and let cool completely.

How To Serve

Once the cake is cooled, it’s time to enjoy it. The Pecan Upside Down Cake is delicious served warm or cold and can be topped with whipped cream if desired. The combination of flavors and textures is truly delightful – the moist, nutty cake is perfectly complemented by the rich, gooey caramel sauce and the crunch of the pecans.

Pecan Upside Down Cake Recipe

I love pecans and caramel, so this recipe sounded like the perfect combination of flavors and I was absolutely delighted with the result.

Ingredients:

  • Sauce-caramel
  • 310 ml sugar
  • 60 ml (1/4 c) Scotch (whiskey or bourbon)
  • 60 ml (1/4 c) water
  • 30 ml (2 tbsp.) light corn syrup, preferably
  • 250 ml (1 c) cream, hot
  • 60 ml (1/4 cup) salted butter
  • 375 ml (1 1/2 c) pecan halves

For The Cake

  • 500 ml (2 c) all-purpose flour
  • 180 ml (3/4 cup) pecans, finely chopped in a food processor
  • 5 ml (1 tsp) baking soda
  • 1 ml (1/4 tsp) salt
  • 125 ml (1/2 c) un-salted butter
  • 60 ml (1/4 c) canola oil
  • 375 ml (1 1/2 c) brown sugar
  • 5 ml (1 tsp) vanilla extract
  • 3 egg
  • 250 ml (1 c) buttermilk

Instructions

  1. Preheat the oven to 180°C (350°F) and position the grill at the center of the oven. Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, allowing it to hang over two sides. Place the dishes on a cookie sheet.
  2. To make the butterscotch caramel sauce, combine the sugar, Scotch, water, and syrup in a saucepan and bring to a boil. Cook without stirring until the mixture takes on a golden color. Remove from heat and gradually add the hot cream and butter. Bring to a boil again while stirring until the mixture is smooth. Divide the caramel into the two baking dishes and sprinkle half of the pecans over the caramel.
  3. In a separate bowl, combine the flour, chopped pecans, baking soda, and salt. Set aside.
  4. In another bowl, use an electric blender to cream the butter with the oil, brown sugar, and vanilla. Add the eggs, one at a time, beating until the mixture is smooth and homogeneous. At low speed, add the dry ingredients alternately with the buttermilk. Carefully divide the batter into the two baking dishes over the caramel.
  5. Bake for about 50 minutes, or until the cakes are fully cooked. Allow them to cool for approximately 30 minutes.
  6. Invert one of the cakes onto a serving platter. Invert the second cake onto a baking sheet and slide it onto the first cake. Let cool completely.
  7. Serve the cake warm or cold and top with whipped cream if desired.

As a housewife, I love finding new recipes that are easy to make and taste delicious. This Pecan Upside Down Cake definitely fits the bill. It’s the perfect dessert to impress your guests, or to enjoy with your family on a cozy night in. Give it a try and let me know what you think!

Pecan Upside Down Cake

Pecan Upside Down Cake

I love pecans and caramel, so this recipe sounded like the perfect combination of flavors and I was absolutely delighted with the result.
5 from 3 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

Caramel Sauce

  • 310 ml sugar
  • 60 ml (1/4 c) water
  • 30 ml light corn syrup preferably
  • 250 ml cream hot
  • 60 ml salted butter
  • 375 ml pecan halves

Cake

  • 500 ml all-purpose flour
  • 180 ml pecans, finely chopped in a food processor
  • 5 ml baking soda
  • 1 ml salt
  • 125 ml un-salted butter
  • 60 ml canola oil
  • 375 ml brown sugar
  • 5 ml vanilla extract
  • 3 egg
  • 250 ml buttermilk

Instructions
 

  • Preheat the oven to 180°C (350°F) and position the grill at the center of the oven. Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, allowing it to hang over two sides. Place the dishes on a cookie sheet.
  • To make the butterscotch caramel sauce, combine the sugar, Scotch, water, and syrup in a saucepan and bring to a boil. Cook without stirring until the mixture takes on a golden color. Remove from heat and gradually add the hot cream and butter. Bring to a boil again while stirring until the mixture is smooth. Divide the caramel into the two baking dishes and sprinkle half of the pecans over the caramel.
  • In a separate bowl, combine the flour, chopped pecans, baking soda, and salt. Set aside.
  • In another bowl, use an electric blender to cream the butter with the oil, brown sugar, and vanilla. Add the eggs, one at a time, beating until the mixture is smooth and homogeneous. At low speed, add the dry ingredients alternately with the buttermilk. Carefully divide the batter into the two baking dishes over the caramel.
  • Bake for about 50 minutes, or until the cakes are fully cooked. Allow them to cool for approximately 30 minutes.
  • Invert one of the cakes onto a serving platter. Invert the second cake onto a baking sheet and slide it onto the first cake. Let cool completely.
  • Serve the cake warm or cold and top with whipped cream if desired.
Keyword Pecan Cake, Pecan Upside Down Cake

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3 thoughts on “Pecan Upside Down Cake

  1. 5 stars
    Looks delicious! But the directions are for 2 —8 inch pans. But the picture is for a bunt pan. Do you have the directions for that? If not I will experiment with it. Thank you

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