Pecan Upside Down Cake

If you’re searching for a dessert that’s as visually stunning as it is delicious, this Pecan Upside Down Cake is the perfect choice. A buttery caramel sauce layered with crunchy pecans and topped with a moist, tender cake creates a show-stopping dessert that’s sure to impress your family and guests. Whether you’re hosting a dinner party or simply treating yourself, this recipe combines Southern charm with rich, nutty flavors that will leave everyone asking for seconds.

Why You’ll Love This Recipe

This cake is a blend of textures and flavors: the gooey caramel sauce, the crunch of toasted pecans, and the soft, fluffy cake. It’s surprisingly easy to make, and the upside-down presentation adds an elegant touch without requiring fancy decorating skills.

Ingredients

For the Sauce (Caramel):

310 ml sugar
60 ml (1/4 cup) Scotch (whiskey or bourbon)
60 ml (1/4 cup) water
30 ml (2 tbsp) light corn syrup
250 ml (1 cup) hot cream
60 ml (1/4 cup) salted butter
375 ml (1 1/2 cups) pecan halves

For the Cake:

500 ml (2 cups) all-purpose flour
180 ml (3/4 cup) pecans, finely chopped
5 ml (1 tsp) baking soda
1 ml (1/4 tsp) salt
125 ml (1/2 cup) unsalted butter
60 ml (1/4 cup) canola oil
375 ml (1 1/2 cups) brown sugar
5 ml (1 tsp) vanilla extract
3 eggs
250 ml (1 cup) buttermilk

Step-by-Step Instructions

Preheat and Prepare

Preheat your oven to 180°C (350°F).
Butter two 20-cm (8-inch) square baking dishes and line the bottoms with parchment paper, leaving an overhang on two sides for easy removal. Place the dishes on a cookie sheet to catch any drips.

Make the Butterscotch Caramel Sauce

In a medium saucepan, combine sugar, Scotch, water, and corn syrup. Bring the mixture to a boil over medium heat.
Cook without stirring until the mixture turns a golden amber color.
Remove from heat and carefully stir in the hot cream and butter (the mixture will bubble vigorously).
Return to heat and stir until smooth.
Divide the caramel sauce evenly between the two baking dishes and sprinkle with half of the pecan halves.

Prepare the Cake Batter

In a large bowl, whisk together the flour, finely chopped pecans, baking soda, and salt. Set aside.
In another bowl, cream the butter, canola oil, brown sugar, and vanilla extract using an electric mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Assemble and Bake

Carefully spoon the batter over the caramel sauce and pecans in each baking dish, spreading it evenly.
Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in their pans for about 30 minutes.

Invert and Serve

Run a knife along the edges of each cake to loosen it. Invert the first cake onto a serving platter.
Invert the second cake onto a baking sheet, then carefully slide it on top of the first cake.
Let the assembled cake cool completely.

Serve warm or cold, optionally topped with whipped cream for an extra indulgent treat.

Tips for Success

Use High-Quality Pecans: Fresh pecans make a big difference in flavor and texture. Toasting them lightly before use enhances their nuttiness.
Don’t Overmix the Batter: Overmixing can result in a dense cake. Stop mixing as soon as the ingredients are combined.
Work Quickly with Caramel: The caramel sauce can harden as it cools, so pour it into the pans immediately after it’s ready.

Storage and Reheating

Storage: Cover the cake tightly with plastic wrap or foil and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating: Warm individual slices in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

Variations

Add Spices: Incorporate cinnamon or nutmeg into the cake batter for a warm, spiced flavor.
Switch the Nuts: Substitute pecans with walnuts or almonds for a different twist.
Boozy Boost: Add a splash of bourbon or rum to the caramel sauce for an extra layer of flavor.

Perfect Pairings

Beverages: Serve with a hot cup of coffee, a glass of milk, or a bourbon cocktail for a Southern-inspired pairing.
Sides: Pair with a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich flavors.

Conclusion

This Pecan Upside Down Cake is more than just a dessert—it’s a celebration of Southern flavors and indulgent textures. Whether you’re making it for a holiday gathering, a special occasion, or just because, this cake is sure to impress. The combination of gooey caramel, crunchy pecans, and tender cake will have everyone coming back for seconds (and thirds!).

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FAQs

Can I make this cake ahead of time?
Yes! Prepare the cake a day in advance and store it covered at room temperature. Reheat individual slices for a freshly baked taste.
Can I use a different type of alcohol in the caramel?
Absolutely! Bourbon, rum, or even brandy work beautifully in this recipe.
What if I don’t have buttermilk?
No problem! Make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Can I use a different pan size?
You can use round pans or a single 9×13-inch pan. Adjust the baking time as needed.
Can I freeze this cake?
Yes, wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving