Caramel Pecan Upside Down Cake with Lemon Glaze

Pecan Upside Down Cake

Introduction
This pecan upside down cake is buttery, caramelized, and packed with crunchy pecans on top of a soft vanilla cake. It is the kind of easy dessert that looks impressive on the table but comes together with simple pantry ingredients.

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

Ingredients

For the pecan topping
½ cup unsalted butter, melted and slightly warm
½ cup packed brown sugar
¼ cup maple syrup or light corn syrup
1 cup chopped pecans
Pinch of salt

For the cake
1 ½ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup unsalted butter, softened
⅔ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
⅔ cup milk (whole or 2%)

For the optional lemon sauce
½ cup water
Zest of ½ a small lemon
Juice of ½ a small lemon
¼ cup granulated sugar
2 ½ teaspoons cornstarch
1 tablespoon butter

Step-by-Step Instructions (Detailed)

Step 1: Prepare the pan
Preheat your oven to 350°F (175°C). Generously grease an 8 inch round cake pan, line the bottom with a circle of parchment paper, then grease the parchment as well. This helps the pecan topping release cleanly when you flip the cake.

Step 2: Make the cake batter dry mix
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

Step 3: Cream butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar for 2 to 3 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl as needed so everything is evenly mixed.

Step 4: Add eggs and vanilla
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. If the batter looks slightly curdled, it will smooth out once the dry ingredients are added.

Step 5: Finish the cake batter
Add the flour mixture to the wet ingredients in 3 additions, alternating with the milk in 2 additions. Start and end with the flour (flour, milk, flour, milk, flour), mixing on low speed just until the batter is smooth. Avoid overmixing so the cake stays soft and tender.

Step 6: Make the pecan topping
In a separate bowl, whisk together the warm melted butter and brown sugar for 1 to 2 minutes, until the sugar starts to dissolve and the mixture looks glossy. Stir in the maple syrup or corn syrup, the chopped pecans, and a pinch of salt.

Step 7: Assemble the cake
Pour the pecan mixture into the prepared cake pan and spread it into an even layer. Gently spoon the cake batter over the pecans, starting around the edges of the pan and working your way toward the center. Carefully smooth the top so the batter reaches all the way to the sides.

Step 8: Bake
Bake for 33 to 38 minutes, or until the top is golden and a toothpick inserted into the center of the cake (not all the way down into the pecan layer) comes out clean or with a few moist crumbs.

Step 9: Cool and flip
Run a thin knife around the edges of the cake to loosen it from the pan. Let the cake cool for 5 to 10 minutes only. Place a greased wire rack or your serving plate over the pan and carefully flip everything over in one swift motion. Gently lift the pan away. If any pecans stick to the parchment, scoop them off and press them back onto the top of the cake.

Step 10: Make the optional lemon sauce
While the cake bakes or cools, prepare the lemon sauce. In a small saucepan, whisk together the water, lemon zest, lemon juice, granulated sugar, and cornstarch until the cornstarch is fully dissolved. Add the butter. Place over medium heat and bring to a gentle boil, whisking constantly. Reduce the heat to medium low and cook for another 1 to 2 minutes, until the sauce is glossy and lightly thickened. It will thicken more as it cools, so keep it a bit on the thinner side.

Step 11: Serve
Drizzle a light amount of the warm lemon sauce over the pecan upside down cake just before serving, or spoon it over each slice. Serve the cake warm or at room temperature.

Pro Tips

Use fresh pecans
For the best flavor, use fresh pecans rather than nuts that have been sitting in the pantry for months. Stale nuts can make the whole cake taste off.

Do not wait too long to flip
Flip the cake out of the pan within 10 minutes of coming out of the oven. If it cools completely in the pan, the caramel layer can harden and stick.

Storage and reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. Warm individual slices in the microwave for 10 to 15 seconds to bring back that soft, gooey pecan topping.

Nutrition Info Table and Disclaimer

Serving Size 1 slice (about 1/10 cake)
Calories 420
Protein 6 g
Carbs 52 g
Fat 21 g
Fiber 2 g
Sugar 33 g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.