Indulge in a decadent pecan upside down cake thats easy to make Try this recipe impress your guests with a delicious twist Perfect for any occasion
Ingredients
Scale
1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup brown sugar (for topping)
½ cup unsalted butter (for topping)
2 cups pecan halves
Instructions
Prepare the pecan topping: In a saucepan, combine ½ cup of unsalted butter and 1 cup of brown sugar over medium heat. Stir until melted and smooth, then pour into a greased and floured baking dish and sprinkle with pecans.
Make the cake batter: Cream together 1 cup of softened butter and 2 cups of granulated sugar until fluffy. Add eggs, one at a time, mixing well. Stir in 2 teaspoons of vanilla extract.
Combine the dry ingredients: In another bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.
Mix wet and dry ingredients: Alternately add the dry ingredients to the wet mixture with 1 cup of buttermilk until just combined.
Pour batter: Carefully pour the batter over the pecan topping in the baking dish.
Bake: Preheat oven to 350°F (175°C) and bake for 40-45 minutes until a toothpick comes out clean.
Cool and flip: Cool in the pan for 10 minutes, then invert onto a serving plate.
Serve: Enjoy warm, optionally with whipped cream or ice cream.
