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Upside-Down Caramel Pecan Cake

A moist vanilla cake baked over buttery caramel and toasted pecans, then inverted for a glossy, nutty topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.75 cup milk
Caramel Pecan Topping
  • 0.5 cup unsalted butter
  • 1 cup brown sugar
  • 1.5 cups pecans whole

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a round cake pan.
  2. Melt butter and brown sugar together and pour into the pan. Arrange pecans evenly.
  3. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. Cream butter and sugar, then add egg and vanilla.
  5. Alternate adding dry ingredients and milk until batter is smooth.
  6. Carefully spread batter over pecans.
  7. Bake 40 minutes until golden and set.
  8. Cool briefly, then invert onto a serving plate.

Notes

Invert the cake while warm to prevent sticking.