CARAMEL PECAN UPSIDE-DOWN CAKE

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Indulge in the rich, gooey decadence of a Caramel Pecan Upside-Down Cake. This dessert combines the buttery sweetness of caramel with the crunch of pecans, all topped off with a moist and flavorful cake. Whether you’re preparing it for a holiday gathering or just craving something special, this cake is a showstopper.

Ingredients

For the Topping:

  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (115g) unsalted butter
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) pecan halves

For the Cake Batter:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk

Instructions

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Step 1: Prepare the Topping

  1. In a saucepan, melt the butter over medium heat.
  2. Add brown sugar and heavy cream, stirring until smooth and bubbly.
  3. Remove from heat and stir in vanilla extract.
  4. Pour the caramel mixture evenly into the bottom of a greased 9-inch round cake pan.
  5. Arrange the pecan halves over the caramel in a single layer.

Step 2: Make the Cake Batter

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar together until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Step 3: Assemble and Bake

  1. Gently pour the cake batter over the pecan and caramel topping in the prepared pan. Smooth the top with a spatula.
  2. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for about 10 minutes.
  4. Carefully invert the cake onto a serving plate. Allow the pan to rest on the cake for a few minutes before removing to ensure the topping transfers cleanly.

Serving and Storage Tips

  • Serving: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.
  • Storage: Store the cake at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the microwave for a few seconds to revive the gooey topping.

FAQs

1. Can I use a different type of nut instead of pecans?

Yes, you can substitute pecans with walnuts, almonds, or hazelnuts, depending on your preference.

2. What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

3. Can I make this cake ahead of time?

Absolutely! Prepare the cake a day in advance and store it in the refrigerator. Reheat slightly before serving to enjoy the gooey caramel topping.

4. What’s the best way to prevent the cake from sticking to the pan?

Ensure your pan is well-greased before pouring in the caramel. Running a knife around the edges of the cake before inverting it also helps.

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CARAMEL PECAN UPSIDE-DOWN CAKE

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Caramel Pecan Upside-Down Cake is a delightful dessert that combines a moist, buttery cake with a rich, caramel-pecan topping. This treat is perfect for special occasions or whenever you’re craving something sweet and nutty.

  • Author: ksuur

Ingredients

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For the Caramel-Pecan Topping:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped pecans

For the Cake:

  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 3 large eggs
  • 1 cup water
  • 1 (15.25-ounce) box butter-flavored cake mix

Instructions

  1. Prepare the Caramel-Pecan Topping:
    • Preheat your oven to 325°F (163°C).
    • In a 10.25-inch cast-iron skillet over medium-low heat, combine 1/2 cup butter, brown sugar, corn syrup, and salt. Stir frequently until the butter melts and the sugar dissolves.
    • Add the chopped pecans to the mixture, stirring to coat them evenly. Remove from heat and set aside.
  2. Prepare the Cake Batter:
    • In a large bowl, combine the melted butter, eggs, water, and cake mix. Beat with an electric mixer on medium speed for about 2 minutes until well combined.
  3. Assemble and Bake:
    • Pour the cake batter evenly over the caramel-pecan mixture in the skillet.
    • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  4. Invert the Cake:
    • Allow the cake to cool in the skillet for about 10 minutes.
    • Place a large plate or platter over the skillet. Using oven mitts, carefully flip the skillet to invert the cake onto the plate.
    • If any pecans or caramel stick to the skillet, gently scrape them out and spread them over the top of the cake.
  5. Serve:
    • Serve the cake warm. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

  • If you don’t have a cast-iron skillet, you can use a 10-inch deep-dish pie plate or a 2-quart casserole dish. Prepare the caramel-pecan mixture in a separate saucepan, then pour it into the greased baking dish before adding the cake batter.

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