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Sticky Caramel Pecan Upside-Down Cake

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This Sticky Caramel Pecan Upside-Down Cake is a rich and buttery dessert with a gooey caramel-pecan topping that flips into a gorgeous, glossy crown. Moist, tender, and packed with nutty crunch, this upside-down cake is an easy showstopper for any occasion.

Ingredients

  • For the Caramel Pecan Topping:
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/4 cup honey
  • 1 1/2 cups chopped pecans
  • For the Cake Batter:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup sour cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or deep pie dish generously.
  2. In a saucepan, melt butter. Stir in brown sugar and honey. Cook until smooth and bubbling.
  3. Pour caramel into the prepared pan and top evenly with chopped pecans. Set aside.
  4. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla.
  5. In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the wet, alternating with milk and sour cream, mixing just until combined.
  6. Spoon batter gently over the caramel pecan topping and smooth the surface.
  7. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
  8. Let the cake rest for 5–10 minutes, then invert onto a serving plate while still warm. Scrape and spoon any caramel left in the pan over the top.

Notes

  • Add a tablespoon of bourbon to the caramel for a rich, boozy twist.
  • Stir cinnamon or nutmeg into the batter for warm spice flavor.
  • Replace honey with maple syrup for a deeper sweetness.
  • Use a muffin tin for mini individual upside-down cakes.
  • Substitute walnuts or almonds if pecans aren’t available.

Nutrition

Find it online: https://cookedbymaya.com/sticky-caramel-pecan-upside-down-cake/