Ingredients:
For the Topping:
– 1/2 cup unsalted butter
– 1 cup brown sugar, packed
– 1 cup pecan halves
– 1/4 cup maple syrup (optional)
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 (or milk with 1/2 tablespoon vinegar added)
Instructions:
Prepare the Topping:
1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan over medium heat, melt the 1/2 cup of butter.
3. Stir in the brown sugar and maple syrup (if using) until the mixture is smooth and bubbly. Remove from heat.
4. Pour the butter mixture into a 9-inch round cake pan, spreading it evenly across the bottom.
5. Arrange the pecan halves on top of the butter mixture in a decorative pattern.
Prepare the Cake Batter:
6. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
7. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
8. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
9. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
Assemble and Bake:
10. Pour the cake batter over the pecan topping in the prepared pan, spreading it evenly.
11. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
12. Allow the cake to cool in the pan for about 10 minutes.
13. Carefully invert the cake onto a serving plate, so the pecans are on top.
14. Let it cool slightly before slicing and serving.
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 8-10
Enjoy this delightful Pecan Upside Down Cake, perfect for any occasion or as a sweet treat with your afternoon tea!