Upside-Down Caramel Pecan Cake

Upside-down cakes have captured the hearts and palates of dessert lovers for generations, showcasing a delightful twist on traditional cake presentations. These cakes are not only visually appealing but also bursting with flavor, making them a favorite for both casual gatherings and formal celebrations. Among the myriad of variations, the Upside-Down Caramel Pecan Cake stands out as a particularly indulgent dessert option that combines the rich flavors of caramel, the crunch of pecans, and a moist cake that will leave your guests asking for seconds.

Indulge in the sweet delight of Upside-Down Caramel Pecan Cake! This visually stunning dessert combines the rich flavors of buttery caramel and crunchy pecans, making it a perfect treat for any occasion. The unique upside-down method creates a beautiful presentation while infusing the cake with delicious caramel goodness. Serve warm with ice cream or whipped cream for the ultimate dessert experience! #CaramelPecanCake #Baking #DessertRecipe #UpsideDownCake #HomeBaking #SweetTreats

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Ingredients

For the Topping:

1 cup pecans, halved

1/2 cup unsalted butter

1 cup brown sugar, packed

1/4 cup heavy cream

Pinch of salt

For the Cake:

1 1/2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and set aside.

Prepare the Topping: In a medium saucepan over medium heat, combine the unsalted butter, brown sugar, heavy cream, and a pinch of salt. Stir continuously until the mixture boils. Allow it to boil for about 2 minutes without stirring. Remove from heat.

Assemble the Topping: Pour the caramel mixture evenly into the prepared cake pan. Sprinkle the halved pecans over the caramel, ensuring they are evenly distributed.

Make the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, cream together 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 and buttermilk until combined.

Combine Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.

Bake the Cake: Pour the cake batter over the pecan and caramel topping in the pan. Smooth the top with a spatula and bake in the preheated oven 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. Carefully run a knife around the edges to loosen it. Place a large plate over the cake pan and invert it to flip the cake out onto the plate. The caramel topping and pecans will now be on top.

Serve: Allow the cake to cool slightly before slicing. This cake is best served warm or at room temperature, and it pairs perfectly with a scoop of vanilla ice cream!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10