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Caramel Pecan Upside Down Cake: A Bliss Batter Classic

Close-up of a moist slice of caramel pecan upside down cake generously drizzled with warm caramel sauce.
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Create a rich, moist Caramel Pecan Upside Down Cake from scratch. This recipe guides you through making a buttery caramel topping and a tender cake base for a beautiful presentation.

Ingredients

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  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 cup pecan halves
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 350 degrees F. You will need a 9-inch round cake pan.
  2. Prepare the topping: Pour the 1/2 cup melted butter into the bottom of your cake pan. Sprinkle the brown sugar evenly over the butter. Arrange the pecan halves in a decorative pattern over the sugar mixture. Set the pan aside.
  3. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  4. In a large bowl, use an electric mixer to cream together the 1/2 cup softened butter and granulated sugar until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
  7. Gently stir in the sour cream until the batter is smooth.
  8. Carefully spoon the cake batter over the pecan and caramel layer in the prepared pan. Spread the batter evenly.
  9. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Cool the cake in the pan on a wire rack for exactly 10 minutes. This cooling time is important for a clean release.
  11. Place a serving plate or platter upside down over the cake pan. Wearing oven mitts, carefully invert the pan and plate together. The topping should release onto the plate. If any pecans stick, gently place them back into the caramel.
  12. Serve warm or at room temperature.

Notes

  • For a clean release, make sure the butter and sugar mixture is evenly distributed before adding the batter. Do not overbake, as this can cause the caramel to seize.
  • If you do not have sour cream, you can substitute it with plain Greek yogurt for moisture.
  • For a different nut, use walnuts or sliced almonds instead of pecans.
  • If you prefer a richer caramel flavor, substitute the brown sugar in the topping with dark brown sugar.

Nutrition

Find it online: https://blissbatter.com/caramel-pecan-upside-down-cake-recipe/