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Upside-down cakes are a charming twist on traditional baking, turning the concept of cake presentation on its head—literally. These delightful desserts are characterized by their beautiful, caramelized fruit topping, which is baked at the bottom of the pan, only to be revealed in all its glory when flipped over. Among the myriad of flavors and combinations, the Pecan Paradise Upside Down Cake stands out with its rich, nutty profile and sweet undertones. This cake is a perfect marriage of textures and flavors, featuring crunchy pecans, a moist cake crumb, and a luscious maple syrup glaze, making it an irresistible treat for any occasion.

Pecan Upside down Cake ✨

Discover the deliciousness of Pecan Paradise Upside Down Cake! This delightful dessert features caramelized pecans atop a moist cake, perfectly balanced with rich maple syrup and vanilla flavors. Ideal for gatherings or a cozy treat at home, serve it warm with whipped cream or enjoy it with coffee. Elevate your baking game with this easy and impressive recipe that is sure to please! #Baking #Dessert #Cake #PecanParadise #Foodie #RecipeIdeas
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Ingredients
  

For the Topping:

1 cup pecans, chopped

1/2 cup unsalted butter

1 cup brown sugar

1/4 cup maple syrup

1 teaspoon vanilla extract

For the Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

Instructions
 

Prepare the Topping: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, maple syrup, and vanilla extract until the mixture is smooth and bubbling. Remove from heat and mix in the chopped pecans. Pour this mixture evenly into the bottom of a greased 9-inch round cake pan.

    Make the Cake Batter: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

      Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined; be careful not to overmix.

        Assemble the Cake: Carefully pour the cake batter over the pecan mixture in the cake pan, spreading it gently with a spatula to ensure even coverage.

          Bake: Preheat the oven to 350°F (175°C) and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

            Cool and Flip: Allow the cake to cool in the pan for about 10 minutes. Then, carefully run a knife around the edges to loosen it. Place a serving plate on top of the cake pan and invert it to release the cake, allowing the pecan topping to be on top.

              Serve: Let the cake cool slightly before slicing. Enjoy it warm or at room temperature, plain or with whipped cream.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 8 servings