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–+ servings

Pecan Pie Upside Down Cake

This is the most amazing and easy Pecan Pie Upside Down Cake and it has all of the flavors of a classic pecan pie! It has a delicious moist brown butter cinnamon cake with a delicious chewy pecan caramel topping. If you love pecan pie then you’ll love the cake. It’s the perfect fall cake and it doesn't require any mixers. Serve it with a cup of coffee or tea for a cosy treat at home or for any gathering.
5 fra 1 stemme
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

Ingredients
 
 

PECAN TOPPING

  • 150 g pecans
  • 90 g dark brown sugar
  • 65 g light corn syrup or glucose syrup, honey or agave
  • 90 g butter
  • 1 teaspoon vanilla extract

CINNAMON CAKE

  • 170 g all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 110 g butter
  • 150 g granulated sugar
  • 2 large eggs room temperature
  • 120 g sour cream room temperature
  • 30 g vegetable oil e.g. canola oil
  • 1 teaspoon vanilla extract

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

PECAN TOPPING

  • Preheat the oven at 170ºC/340ºF conventional oven and line a 20 cm/8 inch baking pan with parchment paper.
  • Start by chopping the pecans and set them aside.
    150 g pecans
  • Then in a medium sized saucepan, add the dark brown sugar, light corn syrup, butter and vanilla extract. Melt it together over medium-high heat until the butter and sugar has melted.
    90 g dark brown sugar, 65 g light corn syrup, 90 g butter, 1 teaspoon vanilla extract
  • Pour it into the prepared pan and then divide the chopped pecans over it in an even layer. Set it aside while making the cake.

BROWN BUTTER CINNAMON CAKE

  • In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, salt and cinnamon. Set it aside.
    170 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon
  • Then brown the butter over medium heat in a frying pan. Once browned, pour it into a mixing bowl. Add the granulated sugar and with a hand whisk, whisk it together until combined.
    110 g butter, 150 g granulated sugar
  • Add both eggs and whisk until combined. Then add half of the dry ingredients and whisk it together until combined.
    2 large eggs
  • Add the sour cream, vegetable oil and vanilla extract and mix until combined. Then add the other half of the dry ingredients and mix until combined.
    120 g sour cream, 30 g vegetable oil, 1 teaspoon vanilla extract
  • Pour the cake batter over the pecans and spread the cake batter into an even layer. Bake them for 50-55 minutes or until a cake tester comes out clean.
  • Let the cake cool on a cooling rack. After 10 minutes, drag a knife along the edge of the cake and then place a serving plate on top of the baking pan and flip it upside down. It's still warm so be careful. Some of the pecan might be left in the pan or fall to the side. Add it on top of the cake with a rubber spatula, to not miss any of it.
  • Let it cool down before enjoying it.

Nutrition

Carbohydrates: 57gProtein: 6gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 104mgSodium: 430mgPotassium: 158mgFiber: 3gSugar: 37gVitamin A: 789IUVitamin C: 0.4mgCalcium: 72mgIron: 2mg
Keyword brown butter, caramel, cinnamon, pecan pie, pecans
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