Description
A rich and moist pecan upside down cake topped with a luscious caramel sauce.
Ingredients
Scale
- 1 cup pecans
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup corn syrup
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C).
- In a 9-inch round cake pan, melt the butter.
- Add brown sugar and corn syrup to the melted butter, stirring until combined.
- Sprinkle pecans evenly over the sugar mixture.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, beat granulated sugar and eggs until light.
- Add vanilla and buttermilk to the egg mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter over the pecans in the cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before inverting onto a serving plate.
Notes
- Serve warm with extra caramel sauce.
- You can use walnuts instead of pecans.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pecan Upside Down Cake, Caramel Sauce, Dessert, Cake