09/30/2026
Pecan Upside Down Cake 🤎 The fall dessert you’re going to want to save!
For the pecan topping:
- 1 cup coarsely chopped pecans
- 1/4 cup light corn syrup *or honey*
- 1/2 cup firmly packed brown sugar *light or dark brown sugar*
- 1/2 cup unsalted butter
- 1/4 tsp ground cinnamon
- pinch of salt
For the cake:
- 1/2 cup plus 2 tbsps sour cream *or greek yogurt*
- 1/2 cup neutral oil *( vegetable oil or grapeseed oil)*
- 1/4 cup milk
- 2 large eggs
- 1&1/2 cups All Purpose Flour *(make sure to spoon and level the flour)*
- 1&1/2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract or paste
- pinch of salt
- 3/4 cup granulated sugar
Step 1: Make the Pecan Topping
Preheat oven to 350°F. Heat butter, brown sugar, corn syrup, cinnamon, salt, and pecans over medium low heat. Stir until the butter melts and sugar dissolves. Spread into a greased 9 inch round cake pan.
Step 2: Make the Batter
Beat eggs, sugar, and vanilla for 1 minute. Mix in oil, sour cream, and milk until combined.
Step 3: Add Dry Ingredients
Sift in flour, baking powder, and baking soda. Mix until smooth, being careful not to over mix.
Step 4: Bake
Pour the batter over the pecan mixture and spread evenly. Bake at 350°F for 35-38 minutes, or until a toothpick comes out clean.
Step 5: Plate and Serve
Run a knife around the edges and cool for 5-8 minutes. Carefully flip onto a plate and spoon any remaining pecans and sauce over the top. Serve warm with vanilla ice cream! 🍨
Save this one for your fall baking list 🍂🤎
