Pecan Upside-Down Cake

Introduction

Get ready to flip over this Pecan Upside-Down Cake and say hello to everyone’s new favorite treat! Moist cake meets caramelized nutty goodness in this deliciously dreamy dessert that is sure to impress friends and family alike. This recipe combines rich flavors and the satisfying crunch of pecans, making every bite a delightful experience.

Detailed Ingredients with measures

For the Topping:

• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/4 cup light corn syrup
• 2 cups pecan halves

For the Cake:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup whole milk

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 60-65 minutes
• Yield: 8-10 slices

Instructions

1. Preheat your oven to 350°F (175°C). Butter up a 9-inch round cake pan, just like you butter up your best friend before asking for a favor.

2. Mix the melted butter, brown sugar, and corn syrup in a small bowl. Spread this sweet concoction evenly into the prepared cake pan. Arrange those lovely pecans over this mixture like you’re creating a masterpiece.

3. In a large bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. Add the eggs one by one, then stir in the vanilla extract. Your kitchen’s smelling like happiness already!

4. In another bowl, whisk the flour, baking powder, and salt together. Alternately add this dry mix and the milk to the creamed mixture, starting and ending with the dry ingredients. We’re going for a silky smooth batter.

5. Pour this batter over your pecan-topped masterpiece in the pan and spread it out like you’re icing a cake. But you know, upside down.

6. Bake for 40-45 minutes, or until a toothpick comes out clean. Let it cool in the pan for 5 minutes, then flip it swiftly onto a serving plate. Drumrolls, because it’s time for the big reveal!

7. Serve warm or at room temp. Reminder: no one will judge a bit of ice cream on the side.

Each slice is packed with mouthwatering goodness and about 430 calories. Enjoy this indulgent dessert that combines the richness of caramelized pecans with a soft, moist cake.

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Butter up a 9-inch round cake pan, just like you butter up your best friend before asking for a favor.

Step 2: Prepare the Topping

Mix the melted butter, brown sugar, and corn syrup in a small bowl. Spread this sweet concoction evenly into the prepared cake pan. Arrange those lovely pecans over this mixture like you’re creating a masterpiece.

Step 3: Cream the Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. Add the eggs one by one, then stir in the vanilla extract. Your kitchen’s smelling like happiness already!

Step 4: Combine Dry Ingredients

In another bowl, whisk the flour, baking powder, and salt together. Alternately add this dry mix and the milk to the creamed mixture, starting and ending with the dry ingredients. We’re going for a silky smooth batter.

Step 5: Pour the Batter

Pour this batter over your pecan-topped masterpiece in the pan and spread it out like you’re icing a cake. But you know, upside down.

Step 6: Bake the Cake

Bake for 40-45 minutes, or until a toothpick comes out clean. Let it cool in the pan for 5 minutes, then flip it swiftly onto a serving plate. Drumrolls, because it’s time for the big reveal!

Step 7: Serve

Serve warm or at room temp. Reminder: no one will judge a bit of ice cream on the side.

Notes

Slice Information

Each slice is packed with mouthwatering goodness and about 430 calories.

Cook Techniques

Greasing the Pan

Make sure to thoroughly butter the cake pan to prevent the cake from sticking after baking.

Creaming the Butter and Sugar

Beat the softened butter and granulated sugar together until light and fluffy to incorporate air, which helps the cake rise and gives it a tender texture.

Alternating Dry and Wet Ingredients

When adding the dry mixture and milk, alternate between the two. Starting and ending with the dry ingredients helps create a smooth batter without overmixing.

Flipping the Cake

Let the cake cool for 5 minutes in the pan before flipping it onto a serving plate for the best presentation. Use a gentle, swift motion to avoid breakage.

Serving Suggestions

Serve the cake warm or at room temperature, and consider adding a scoop of ice cream for an extra indulgent treat.

FAQ

Can I use unsalted butter instead of salted butter in this recipe?

Yes, using unsalted butter is preferable as it allows you to control the amount of salt added to the recipe.

What if I don’t have light corn syrup?

You can substitute light corn syrup with honey or agave syrup; however, it might slightly change the flavor and texture.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Can I use different nuts?

Yes, you can replace pecans with walnuts or almonds, but be aware that the flavor and texture will vary accordingly.

How should I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

Conclusion

Enjoy the delightful layers of this Pecan Upside-Down Cake, where moist cake meets the richness of caramelized pecans for an unforgettable dessert experience.

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