Caramel Pecan Upside-Down Cake with Cinnamon

This Caramel Pecan Upside-Down Cake with Cinnamon is a rich, buttery dessert that pairs perfectly with your favorite hot beverage. With a gooey caramel pecan topping and a spiced cinnamon-infused cake, it’s a treat for any occasion, whether you’re hosting guests or indulging in a cozy evening at home.

Why You’ll Love This Recipe

• Perfectly Balanced Flavors: The caramelized pecans bring a nutty sweetness that complements the warm cinnamon cake beautifully.
• Show-Stopping Presentation: The glossy, golden pecan topping is as visually stunning as it is delicious.
• Simple and Accessible: This recipe uses pantry staples to create a bakery-quality dessert.
• Versatile: Great for holiday gatherings, dinner parties, or a simple weeknight treat.
• Make-Ahead Friendly: Store it easily and reheat for an equally delightful experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Ground cinnamon
• Salt
• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs
• Whole milk
• Vanilla extract
• Pecans

Directions

this recipe

1. Prepare the Topping:
   • Melt butter in a skillet over medium heat. Add brown sugar and stir until dissolved.
   • Pour the caramel mixture into the bottom of a greased baking pan and arrange pecans on top.
2. Make the Batter:
   • In a bowl, whisk together flour, baking powder, cinnamon, and salt.
   • In another bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
   • Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
3. Assemble and Bake:
   • Pour the batter over the pecan topping in the prepared pan. Smooth the top with a spatula.
   • Bake in a preheated oven at 350°F (175°C) for about 40–50 minutes, or until a toothpick inserted into the center comes out clean.
4. Invert and Serve:
   • Let the cake cool in the pan for 10 minutes. Carefully invert it onto a serving plate. Let it cool slightly before serving.

Servings and Timing

• Servings: 8–10 slices
• Prep Time: 20 minutes
• Cook Time: 40–50 minutes
• Total Time: 1 hour 10 minutes

Variations

• Nut Options: Substitute pecans with walnuts or almonds for a different flavor profile.
• Add Fruit: Layer thinly sliced apples or pears over the caramel for a fruity twist.
• Spice it Up: Add a pinch of nutmeg or cloves to the batter for extra warmth.
• Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Storage/Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheating: Warm slices in the microwave for 15–20 seconds or in a 300°F oven for 5–7 minutes to enjoy the gooey topping.

FAQs

1. Can I use a different type of nut for this recipe?

Yes, you can substitute pecans with walnuts, almonds, or hazelnuts.

2. What type of pan works best for this cake?

A round or square 9-inch baking pan works perfectly. Just ensure it’s non-stick or well-greased.

3. Can I make this cake ahead of time?

Yes, the cake can be made a day in advance. Store it tightly covered and reheat before serving.

4. Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to balance the flavors.

5. What if my caramel sticks to the pan?

Ensure your pan is greased thoroughly. Let the cake rest for 10 minutes before inverting, and gently tap the pan to release it.

6. Can I use a cake mix instead of making the batter from scratch?

You can use a boxed cake mix as a shortcut. Just follow the topping instructions and pour the mix over the caramel and pecans.

7. How can I tell if the cake is fully baked?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done.

8. Can I freeze this cake?

Yes, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

9. Is there a substitute for milk in this recipe?

You can use almond milk, oat milk, or coconut milk as a substitute.

10. Can I make this cake without eggs?

Yes, replace each egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) or a store-bought egg replacer.

Conclusion

This Caramel Pecan Upside-Down Cake with Cinnamon is an irresistible dessert that combines rich caramel flavors with the comforting warmth of cinnamon. Whether you’re entertaining or simply treating yourself, this recipe is a guaranteed crowd-pleaser. With its versatility and ease of preparation, it’s sure to become a favorite in your dessert rotation. Enjoy!

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