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Pecan Upside Down Cake

Pecan upside down cake bakes over a buttery brown sugar and pecan topping in a 9-inch round cake pan. Invert it after cooling to reveal a golden cake with an even layer of caramelized pecans.
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Prep Time 3 minutes
Cook Time 41 minutes
cooling 30 minutes
Total Time 1 hour 14 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the topping
  • nonstick cooking spray for coating the pan
  • 6 tbsp unsalted butter melted for the topping
  • 0.75 cup light brown sugar packed
  • 1 cup pecan halves
For the cake
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup whole milk at room temperature

Equipment

  • 1 9-inch round cake pan
  • 1 small saucepan
  • 1 electric mixer

Method
 

Make the topping
  1. Heat the oven to 350°F.
  2. Coat the bottom and sides of a 9-inch round cake pan with nonstick cooking spray.
  3. Melt 6 tablespoons of the butter in a small saucepan over medium heat.
  4. Stir in the brown sugar.
  5. Cook for about 1 minute until the mixture bubbles.
  6. Pour the mixture into the pan.
  7. Arrange the pecans in an even layer.
Make the cake
  1. Beat the remaining 1/2 cup softened butter and the granulated sugar in a large bowl until pale and fluffy, about 3 minutes.
  2. Beat in the eggs one at a time.
  3. Mix in the vanilla.
  4. Whisk the flour, baking powder, and salt in a medium bowl.
  5. Add the dry ingredients to the butter mixture in three additions, alternating with the milk and mixing just until combined.
Bake and invert
  1. Spread the batter evenly over the pecan layer.
  2. Bake for 35 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  3. Cool the cake in the pan for 10 minutes.
  4. Run a knife around the edge.
  5. Carefully invert the cake onto a serving plate and lift off the pan.
  6. Cool at least 20 minutes before serving.

Notes

For a clean release, run the knife around the edge before inverting the cake. Store covered in the refrigerator for up to 4 days; freezing is suitable. For a dairy-free variation, use plant-based butter and unsweetened oat milk.