Pecan Upside-Down Cake — rich, buttery, and loaded with caramelized pecans!
Pecan Upside-Down Cake Recipe
Topping:
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tbsp honey or maple syrup (optional for extra richness)
1 1/2 cups pecan halves
Cake Batter:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk (or buttermilk for extra moisture)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Make the topping:
In a saucepan, melt 1/2 cup butter with brown sugar and honey (if using) over medium heat.
Stir until smooth and bubbling, about 2–3 minutes.
Pour into the prepared pan and spread evenly.
Arrange pecan halves on top in a single layer.
3. Make the cake batter:
In a bowl, whisk flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla.
Add the dry ingredients alternately with milk, beginning and ending with flour.
4. Assemble and bake:
Pour batter gently over the pecan topping, smoothing the top.
Bake for 35–40 minutes or until a toothpick comes out clean.
Let cool in the pan for 10–15 minutes, then invert carefully onto a plate.