Description
This irresistibly moist and flavorful Pecan Upside Down Cake features a rich maple-butter pecan topping that caramelizes during baking, creating a decadent crust. The spiced cinnamon cake batter, enriched with Greek yogurt and vanilla, bakes to a tender crumb beneath a glossy layer of toasted pecans. Perfect for dessert or special occasions, this impressive cake is easy to prepare and delightfully satisfying.
Ingredients
Pecan Topping
- ½ cup unsalted butter
- ½ cup packed brown sugar (dark or light)
- 3 ½ Tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 ½ cups roughly chopped pecan halves
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 Tablespoons unsalted butter (softened)
- ¾ cup granulated sugar
- ½ cup plain Greek yogurt (2% or higher recommended)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Instructions
- Preheat and Prepare Pan: Heat the oven to 350°F. Grease the bottom and sides of a 9-inch round cake pan with a minimum 2-inch side height using a small amount of butter and follow with cooking spray to ensure a full coat. Set aside.
- Make Pecan Topping: In a small saucepan over medium-low heat, combine ½ cup butter, brown sugar, maple syrup, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Stir as the butter melts and ingredients combine evenly, about 5-6 minutes. Remove from heat, stir in vanilla extract and pecans until fully coated.
- Assemble Topping: Pour the pecan mixture evenly into the prepared pan and press it down. Let the topping cool in the pan while preparing the cake batter.
- Mix Dry Ingredients: In a mixing bowl, whisk together flour, baking powder, ¾ teaspoon ground cinnamon, baking soda, and ¼ teaspoon salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer, cream the softened butter and granulated sugar for 2-3 minutes until smooth and creamy. Beat in eggs until combined, then mix in Greek yogurt and vanilla extract.
- Combine Batter: Sift the dry ingredients into the wet ingredients and mix gently until just combined and no dry streaks remain, keeping the batter thick.
- Add Milk: Stir in milk and mix until smooth and evenly combined, scraping down the bowl as needed.
- Assemble Cake: Spoon dollops of batter over the cooled pecan topping in the pan, being careful not to disturb the pecan layer. Use a spatula to gently level the batter evenly over the pecans.
- Bake: Bake the cake on the middle rack for 35-40 minutes, or until the edges are a deep golden brown, the top is set, and a toothpick inserted in the center comes out clean.
- Cool and Unmold: Immediately run a thin spatula around the edge of the pan to loosen the sides of the cake. Let cool in the pan for 5 minutes.
- Invert Cake: Carefully turn the pan upside down onto a large serving plate. If pecans stick in the pan, use tongs to place them back evenly on the cake. Allow the pecan caramel coating to harden as the cake cools completely.
- Serve: Once cooled, slice into wedges and serve.
Notes
- Use a 9-inch pan with at least 2-inch sides to prevent batter from spilling during baking.
- Cooling the pecan layer in the pan before adding batter helps keep the nuts evenly distributed without mixing.
- Use whole milk for a richer cake; lower-fat milk can be used but with slightly less moist results.
- Be careful when inverting the cake; some pecans may stick but can be repositioned easily with tongs.
- Allow the cake to cool completely for the best texture and to let the topping set properly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
