Caramel Pecan Upside Down Cake

Serve up this buttery caramel pecan the wrong way up cake for a candy breakfast deal with or delicious dessert! This rustic cake is tremendous straightforward to make and downright scrumptious.

caramel pecan upside down cake

Caramel Pecan Upside Down Cake

We love cake round right here. But typically a multilayered frosted confection might be lots of time and power–which is why I really like the wrong way up desserts. They’re equally stunning, however really easy to make! Simply line the underside of your pan together with your topping (sliced fruit, caramel, toasted nuts, and so forth.), pour your cake batter over the topping, and bake! When you’re able to serve merely flip the cake out and serve it “upside down,” and you’ve got a stunning, rustic, straightforward cake!

pecan upside down cake

What is pecan the wrong way up cake

This nutty, caramel the wrong way up cake is an explosion of textures and salty-sweet flavors. This pecan the wrong way up cake is made with a moist, buttery cake and and indulgent caramel pecan topping. Together they kind a downright scrumptious, cozy cake that’s excellent as a dessert or for beginning the day without work on a candy word.

caramel pecan upside down cake

Ingredients for Caramel Pecan Upside Down Cake

You’ll want a couple of additional substances for this caramel pecan the wrong way up cake, however the time you’ll save on not having to frost a cake makes up for it! Most of those are pantry staples, with a couple of speciality substances, however it’s best to be capable to discover all of them at your native grocery retailer. Here’s your buying record:

  • Brown Sugar
  • Granulated Sugar
  • Butter
  • Candied Pecans (you can even use common pecans, however pecan pralines add somewhat additional sumthin’, sumthin’.)
  • Eggs
  • Vanilla Extract
  • Flour
  • Salt
  • Baking Powder
  • Buttermilk

caramel pecan upside down cake

Tips for making an ideal the wrong way up cake

Upside down desserts are fairly simple to make, however if you happen to’ve by no means made one earlier than you may not know all the information and methods that result in a delicious and beautiful cake!

  • Thoroughly grease the underside and sides of your pan: We suggest lining your pan with parchment AND greasing it to make it possible for sticky caramel pecan backside doesn’t stick once you’re turning it the wrong way up to serve.
  • Don’t over bake it: Over baked desserts have a tendency to stay extra as a result of they actually bake into the edges of your pan. You can insert a knife into your cake to verify it’s performed as many instances as you need since you’re going to be flipping it over in any case, so regulate it and take it out as quickly because the knife comes out clear!
  • Let the cake cool earlier than attempting to launch it: Look I get it. I’m very impatient, however desserts want time to chill down earlier than releasing from the pan. If you attempt to flip the cake out when it’s too scorching the caramel pecan high can be tremendous messy and your cake might collapse. Wait till the cake is cool to the contact earlier than flipping it over!

caramel pecan upside down cake

Serve up this buttery caramel pecan the wrong way up cake for a candy breakfast deal with or delicious dessert! This rustic cake is tremendous straightforward to make and downright scrumptious.

  • Author: Sarah| Broma Bakery
  • Prep Time: quarter-hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american


for the caramel pecan topping

  • 3/4 cup firmly packed gentle brown sugar
  • 4 tablespoons unsalted butter
  • 3 Tablespoons corn syrup or honey
  • 2 cups chopped candied pecans (I used pecan pralines from Trader Joes)

for the cake

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 2/3 cup buttermilk


  1. Preheat the oven to 350°F and line a 9 inch spherical pan (springform works finest, however any sort ought to work) with parchment paper on the underside and totally grease or butter the edges of the pan and the parchment paper.
  2.  Spread the chopped pecan pralines out evenly on the underside of the pan. Set apart.
  3. In a sauce pan over medium warmth, mix the corn syrup, brown sugar and butter. Stir collectively till easy. Allow the combination to come back to a boil. Let it boil for about 1 minute. Remove from the warmth and pour the caramel over the pecans in your ready pan.
  4. Next, make the cake. In a stand mixer match with the whisk attachment, beat the butter and the sugar on medium excessive pace till gentle and fluffy and pale in colour.
  5. Scrape down the bowl and add the vanilla extract and the eggs, one by one, mixing on excessive pace till easy and fluffy.
  6. In a separate bowl, combine collectively the flour, baking powder and salt.
  7. Alternate including the dry substances and the buttermilk to the butter combination, mixing till simply mixed and no streaks of flour stay.
  8. Pour the cake batter over the the pecans in your put together pan and bake for 30 to 40 minutes or till a knife inserted into the center of the cake comes out clear.
  9. Allow to chill fully earlier than operating a knife alongside the sting of the pan and punctiliously flipping over to launch and serve the wrong way up! Enjoy!

Keywords: pecan the wrong way up cake, caramel, straightforward

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