Pecan Upside Down Cake

This Pecan Upside-Down Cake is a delightful twist on the classic upside-down cake, featuring a rich and gooey caramelized pecan topping atop a moist, buttery vanilla cake. The combination of toasted pecans, brown sugar, and corn syrup creates a luscious layer that contrasts beautifully with the light and fluffy cake beneath. Perfect for special occasions or as a comforting dessert, this cake is sure to impress with its elegant presentation and irresistible flavor.

Ingredients:

For the Pecan Topping:

• ½ cup unsalted butter

• ½ cup packed brown sugar (light or dark)

• ¼ cup light corn syrup

• 1 cup coarsely chopped pecans
  ¼ teaspoon salt

For the Cake Batter:

• 1¾ cups all-purpose flour

• ¾ cup granulated sugar

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• 2 large eggs

• ½ cup whole milk

• ⅓ cup sour cream

• ½ cup unsalted butter, melted

• ½ cup coarsely chopped pecans

Directions:

1. Prepare the Pecan Topping:

   • In a small saucepan, melt the butter over medium heat.

   • Stir in the brown sugar, corn syrup, and salt.

   • Cook, stirring constantly, until the mixture is smooth and begins to bubble.

   • Remove from heat and stir in the chopped pecans.

   • Pour the pecan mixture into the bottom of a greased 9-inch round cake pan, spreading it evenly.

   • Set aside to cool and firm up slightly.

2. Prepare the Cake Batter:

   • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, vanilla extract, and salt.

   • In another bowl, beat the eggs until pale and fluffy.

   • Add the milk, sour cream, and melted butter to the eggs, mixing until well combined.

   • Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

   • Fold in the chopped pecans.

3. Assemble and Bake:

   • Preheat your oven to 350°F (175°C).

   • Pour the cake batter over the pecan topping in the prepared pan, spreading it evenly.

   • Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

   • Remove from the oven and let the cake cool in the pan for 5–10 minutes.

   • Run a knife around the edges of the cake to loosen it.

   • Place a serving plate over the top of the cake pan and carefully invert the cake onto the plate.

   • Remove the cake pan and allow the cake to cool slightly before serving.

Nutritional Information (per serving, approx.):

• Calories: 426 kcal

• Total Fat: 28 g

  • Saturated Fat: 7 g

• Cholesterol: 40 mg

• Sodium: 504 mg

• Total Carbohydrates: 43 g

  • Dietary Fiber: 1 g

  • Sugars: 40 g

• Protein: 3 g