Pecan Pie Upside Down Cake

Pecan Pie Upside Down Cake dessserts This Pecan Upside Down Loaf Cake has a sticky caramel pecan topping, a fluffy vanilla cinnamon spiced cake underneath upside down cakes Pecan Pie Upside Down Cake pecans

This Pecan Upside Down Loaf Cake has a sticky caramel pecan topping, a fluffy vanilla cinnamon spiced cake underneath and is best served warm out of the oven. It’s got the flavors of a classic pecan pie but in cake form and we are here for it!

Pecan Pie Upside Down Cake

Pecan Upside-Down Cake Recipe Ingredients

  • PECANS: I like to use raw pecan halves.
  • MAPLE SYRUP: This adds sweetness and flavor to the caramel sauce.
  • BUTTER: I use unsalted butter for the caramel.
  • CORN SYRUP: I prefer to use dark corn syrup like I would for my pecan pie bars, but light is fine too. Corn syrup acts as an “interfering agent” in caramel sauce, preventing sugar crystals from forming, which keeps the sauce smooth and prevents it from becoming grainy or hard. There is not much in this recipe but I wouldn’t skip it if at all possible.
  • SUGAR: You will need brown sugar for the caramel pecan topping and granulated sugar for the cake
  • FLOUR: All purpose flour is what you need for this recipe.
  • SPICES: Ground cinnamon and ground nutmeg add warm flavor to the loaf cake.
  • BAKING POWDER, BAKING SODA & SALT: For leavening and flavor
  • SOUR CREAM: Use full fat sour cream, at room temperature. You could use Greek Yogurt instead too.
  • OIL: I always use a neutral oil like canola oil, vegetable oil or grapeseed oil for baking cakes. It adds richness and moisture. Oil makes cakes significantly moister, and more tender than butter.
  • EGGS: Use large eggs, at room temperature.
  • WATER OR MILK: This helps add moisture and keeps the cake tender but without making the bread too dense. Use either but ensure they are room temperature.
  • VANILLA: Use a good quality, pure vanilla extract for the best flavor.

Pecan Pie Upside Down Cake

How To Make Pecan Upside Down Cake Recipe

  1. Prepare pan/baking dish and preheat oven: Grease and line pan and preheat oven at 350°F
  2. Prepare Pecan Caramel topping: Simmer butter, maple syrup, brown sugar, corn syrup and salt then pour into the bottom of pan, sprinkle pecans over top of the caramel
  3. Prepare batter: Whisk together dry ingredients minus sugars, in a separate bowl whisk together the wet ingredients with the sugars then combine the dry ingredients with the wet mixture, folding in nuts, do not over mix.
  4. Assemble Cake: Pour or spoon cake batter into pan over caramel and pecans
  5. Bake: Bake cake for 40-50 mins or until toothpick comes out clean when inserted in the cake.
  6. Cool & Invert Cake: Cool cake in pan over cooling rack for 10-15 mins then invert onto cooling rack and allow cake to cool

Pecan Pie Upside Down Cake

Pecan Pie Upside Down Cake

Pecan Upside Down Cake Tips

  • Use room temperature ingredients: For the cake batter, ensure eggs, and any milk/sour cream are at room temperature to help them combine smoothly and achieve the right texture.
  • Don’t overmix the batter: Mix the dry and wet ingredients for the cake batter only until just combined. Overmixing can result in a dense or dry cake.
  • Use a baking sheet: Place the cake pan on a rimmed baking sheet in the oven to catch any bubbling juices that might overflow. Make sure to use a standard size 9x5 loaf pan and you shouldn’t have any issues but if you are nervous about spills definitely bake it over a baking sheet.
  • Check for doneness correctly: A toothpick inserted into the center should come out with just a few moist crumbs, but no raw batter. Note that the caramel layer will be sticky, so try to test the cake part itself.
  • Time the flip carefully: This is a critical step! Let the cake cool in the pan for only 10 to 15 minutes after removing it from the oven. Cooling it for too long will cause the caramel to set and stick to the pan, while flipping it immediately might cause the topping to run everywhere.

Pecan Pie Upside Down Cake

Tips For Flipping Upside Down Cakes

  • Run a knife gently around the edges of the pan to loosen the cake from the sides.
  • Place your serving plate / large plate or cooling rack over the top of the pan (make sure whatever it is is larger than the pan).
  • Using oven mitts, grab both the pan and the plate firmly and, in one swift motion, flip them over.
  • Let the pan sit over the cake for a minute or so, allowing gravity and the warm caramel to help the cake release completely.
  • Carefully lift the pan off. If any caramel sticks, gently peel it off the pan and place it back onto the cake.

Pecan Pie Upside Down Cake

Pecan Upside Down Cake Serving and Storage

  • Serve the cake warm or at room temperature.
  • Store leftovers covered at room temperature for 2-3 days. Refrigerate for any longer.

Recipe

Yields: One 9x5-inch loaf
Servings: 8-10
Prep Time: 15 mins
Bake Time: 45 mins
BTotal Time: 1 hour

Ingredients

For the Pecan Caramel Topping

  • 1¼ cup chopped pecans
  • 6 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • ½ cup brown sugar
  • 2 tablespoons dark or light corn syrup
  • ¼ teaspoon salt

For the Cake

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ⅛ teaspoons nutmeg
  • ¾ cup sour cream or plain full-fat Greek yogurt, at room temperature
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar
  • ½ cup neutral oil, such as canola oil
  • ¼ cup water or milk
  • ¼ cup chopped pecans

Directions

  1. Lightly grease and line a 9x5 inch loaf pan with parchment paper with overhanging edges for easy removal. Set aside
  2. Preheat oven to 350°F

Topping

  1. Add butter, maple syrup, brown sugar, corn syrup and salt to a small saucepan over medium heat.
  2. Bring the mixture to a boil and let it simmer for about 3 minutes.
  3. Remove from heat and pour into the bottom of the prepared pan.
  4. Sprinkle the chopped pecans over top the caramel in even layer. Set it aside

For the Cake

  1. In a medium size bowl, whisk together the flour, baking powder, baking soda, salt and spices to combine.
  2. In a large bowl, whisk together the sour cream, eggs, granulated sugar, oil, water, and vanilla extract, until smooth and combined.
  3. Add the flour mixture to the wet ingredients and stir in gently until most of the flour is mixed in.
  4. Add pecans to batter and gently fold to combine. (do not over mix)
  5. Transfer batter to pan over the caramel and pecans and smooth out the top evenly.
  6. Transfer pan to oven and Bake the cake in the oven for about 40 to 50 minutes, or until a toothpick comes out clean when inserted in the cake.
  7. Let the cake cool down for about 10-15 minutes (not longer), then carefully flip it upside down onto a plate.
  8. Allow for it to cool completely before slicing and serving.
  9. Store cake or leftovers in an airtight container at room temperature for up to 2-3 days.

Recipe Notes

  • Some pieces of caramelized pecans may stick to the pan (parchment paper to be exact) when the cake is turned out. I have made this cake many times and sometimes it perfectly releases but often times, some of the pecan filling gets stuck in the pan or the parchment paper lining the pan. It’s a sticky pecan caramel cake after all. I just scoop out that delicious pecan caramel and place it on top of the cake. No one will ever know the difference.
  • Don’t delay too long in turning out the cake once baked—about 10-15 minutes. If it sits too long, the caramel will continue to solidify and is more likely to stick. Like I said before, some sticking is normal, but not half the cake. (see more tips in post above)
  • Pecan desserts aren’t the easiest to cut - they can be messy because you are cutting though the pecan bits too. This is the reason I like to chop my pecans for the pecan later don’t leave them whole for this recipe. Cut into pieces slowly, working to find gaps in the pecans for a clean cut. Using your favorite serrated knife to help cut through cake and pecans.

Pecan Pie Upside Down Cake