Pecan Pie Upside Down Cake
Caramelly, buttery, and sweet, are all the things we love about Pecan Pie, but now we've put it in a cake! A cake is a perfect sponge for pecan pie syrup.
Servings: 10 servings
Calories: 383kcal
Ingredients
For the Topping
- 1/2 cup Unsalted butter
- 1/2 cup Light brown sugar packed
- 1/4 cup Light corn syrup
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Kosher salt
- 1 1/2 cups Fisher Nuts pecan halves some chopped and some left whole
For the Cake
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Kosher salt
- 1/2 cup Unsalted butter room temperature
- 3/4 cup Granulated sugar
- 2 large Eggs room temperature
- 1 teaspoon Pure vanilla extract
- 3/4 cup Buttermilk
Instructions
For the Topping
- Grease a 9 inch round baking pan with butter then very very liberally spray a 9 inch round baking pan with nonstick baking spray.
- In a medium sized saucepan, over medium heat add the butter and let it start to melt. Once the butter has melted or is mostly melted, add the brown sugar and the corn syrup. Mix until sugar has dissolved. Then add the vanilla and salt. Stir together everything and continue to mix until the mixture is well blended. Careful that the heat isn’t too high.
- Stir in the Fisher® Pecans and allow the sauce to completely cover all of it. Allow the mixture to cool until just warm to touch.
For the Cake
- Preheat the oven to 350°F degrees. In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer, or using a large bowl and hand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, stopping to scrape the bowl down in between additions. Beat in the vanilla.
- Add the dry mixture and buttermilk in ⅓ increments, mixing on low speed until fully combined. Scrape down the sides in between additions of dry mixture and buttermilk.
To Assemble
- Pour the cooled down pecan mixture into the baking pan and spread with a spatula in an even layer directly over the greased pan.
- Gently dollop and spread the batter over the pecans. Be careful, the more you move things around the more you will change the arrangement of the pecans and disturb the flip.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes back with a few moist crumbs on it. Check the cake after it has cooked for 45 minutes with a toothpick. Let it cook for another 10 minutes if it is not done.
- Let cool in the pan for only 5 minutes!
- Carefully, run a butter knife or small spatula around the edge of the cake in the pan. Unmold the cake by inverting the cake pan over a serving plate and gently lifting the pan away from the cake. If any of the pieces of pecans or the sauce is stuck to the cake pan, gently remove it with a spatula and spread it back over the top of the cake. Serve with ice cream or whipped cream! And for more decadence, you can double the pecan topping and just serve over the top!
Notes
- This is a delicious cake! The cake itself is moist.
- The cake was done for me in 45 minutes, but instead of deleting the 45-55 minute cook time I wrote in the directions to check at 45 minutes, but let it continue cooking if it is not done. I know some ovens can cook differently.
- I added the use of a small spatula instead of the butter knife for anyone who might be worried about scraping up their metal cake pan.
Nutrition
Serving: 1g | Calories: 383kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 261mg | Potassium: 80mg | Fiber: 1g | Sugar: 33g | Vitamin A: 651IU | Calcium: 69mg | Iron: 1mg