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
- 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.
- 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.
- 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.
- 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.