Description
A delicious pecan upside down cake with a buttery brown sugar topping.
Ingredients
Scale
- 1 cup unsalted butter (divided)
- 1 cup packed brown sugar
- 2 cups pecan halves
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Prepare the Topping: In a medium saucepan, melt ½ cup of butter over low heat. Stir in the brown sugar until dissolved. Remove from heat.
- Arrange the pecan halves in the bottom of the greased cake pan, then pour the butter-brown sugar mixture over them evenly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the remaining ½ cup of butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined.
- Carefully pour the cake batter over the pecans in the pan, spreading it evenly.
- Place in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes. Then, invert it onto a serving platter while still warm.
Notes
- This cake is best served warm or at room temperature.
- Store leftover cake covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg