There’s something irresistibly cozy about Upside-Down Caramel Pecan Cake. With its golden caramel layer, crunchy toasted pecans, and soft, buttery cake, it’s a dessert that instantly brings warmth to any table. Perfect for autumn gatherings, holiday dinners, or weekend indulgences, this cake combines classic flavors with an elegant presentation.

This article provides a detailed guide to creating the perfect caramel pecan cake, complete with tips, variations, and serving suggestions to make your baking experience smooth and successful. Whether you’re an experienced baker or a beginner, this recipe is approachable, yet impressive enough to wow guests.

Ingredients

Caramel Pecan Topping:

1 cup unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
2 cups pecan halves

Cake Batter:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/4 cup milk

Optional Garnish:

Drizzle of caramel sauce
Extra pecans

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
Prepare the Caramel Pecan Topping:
In a medium saucepan over low heat, melt butter with brown sugar and heavy cream. Stir continuously until smooth and slightly thickened. Remove from heat and pour evenly into the prepared cake pan. Sprinkle pecans evenly over the caramel mixture.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy. This should take about 3–4 minutes.
Add Eggs and Vanilla:
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Incorporate Sour Cream and Milk:
Mix in the sour cream, followed by milk, until fully combined.
Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture until a smooth batter forms. Avoid overmixing to keep the cake tender.
Pour Batter Over Topping:
Carefully pour the batter over the caramel-pecan layer in the pan, spreading evenly with a spatula.
Bake:
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The cake will rise over the pecans and caramel layer.
Cool and Invert:
Allow the cake to cool in the pan for 10 minutes. Run a knife along the edges, place a serving plate on top, and carefully invert the cake. Lift the pan gently to reveal the caramel pecans on top.
Optional Garnish:
Drizzle extra caramel sauce and sprinkle additional pecans if desired. Serve warm or at room temperature.

Tips for Perfect Upside-Down Caramel Pecan Cake

Use Fresh Pecans: Fresh, high-quality pecans provide the best flavor and crunch. Toast them lightly before adding to the caramel for extra depth.
Caramel Consistency: Ensure your caramel is not too runny. Simmer until it thickens slightly for a stable topping.
Room Temperature Ingredients: Butter, eggs, and sour cream should be at room temperature to blend smoothly.
Pan Preparation: Grease the pan well and use parchment paper to prevent sticking.
Serving Tip: This cake is even more flavorful when served slightly warm with a scoop of vanilla ice cream.

Variations

Maple Pecan Version: Replace brown sugar with maple sugar or add 2 tbsp of pure maple syrup to the caramel.
Chocolate Pecan Cake: Add 1/4 cup cocoa powder to the dry ingredients for a chocolate twist.
Spiced Autumn Cake: Add 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of cloves to the batter for a warm autumn flavor.
Mini Upside-Down Cakes: Use muffin tins to create individual servings perfect for parties or meal prep.

Serving Suggestions

Occasions: Perfect for Thanksgiving, Christmas, birthdays, or cozy autumn afternoons.

Pairing Ideas:

Serve with vanilla ice cream or whipped cream.
Pair with hot apple cider or coffee for a comforting fall experience.
Garnish with fresh fruits like sliced apples or pears for added color and flavor.

Fun Facts About Caramel Pecan Cake

The upside-down cake originated in the early 20th century, initially made with pineapple and cherries.
Pecan trees are native to North America, making this cake a true American classic.
Caramel adds both flavor and a glossy, professional look that elevates even simple cakes.

Storage

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days. Bring to room temperature before serving.
Can be frozen for up to 2 months; wrap tightly in plastic wrap and foil.

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