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Caramel Pecan Upside-Down Cake with Cinnamon

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This indulgent cake features a luscious caramel and pecan topping with a hint of cinnamon, creating a warm and inviting flavor. Perfect for holiday gatherings or a cozy dessert, this upside-down cake is as beautiful as it is delicious.

Ingredients

Units Scale

For the topping:

  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (60ml) heavy cream
  • 1 1/2 cups (180g) pecan halves

For the cake batter:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) buttermilk

Instructions

  1. Prepare the topping:
    • In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until smooth and bubbly.
    • Pour the caramel mixture into the bottom of a greased 9-inch round cake pan. Arrange the pecan halves on top in a single layer. Set aside.
  2. Make the batter:
    • Preheat your oven to 350°F (175°C).
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
    • In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
    • Beat in the eggs, one at a time, followed by the vanilla extract.
    • Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  3. Assemble and bake:
    • Carefully spoon the batter over the pecan topping in the cake pan, smoothing the top with a spatula.
    • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool and serve:
    • Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then carefully invert the cake onto a serving plate. Allow it to cool completely before serving.

Notes

  • To enhance the flavor, you can toast the pecans lightly before using them in the topping.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Find it online: https://recipe.ukfinda.com/caramel-pecan-upside-down-cake-with-cinnamon.htm