Pecan Upside-Down Cake
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Prep: 20 min
Bake: 40 min
Yield: 1 (9-inch) cake 
Ingredients
  • 3/4 cup – unsalted butter, softened and divided
  • 1 cup – granulated sugar
  • 3 – large eggs
  • 1/2 teaspoon – vanilla extract
  • 2 cups – Swans Down Cake Flour
  • 1 teaspoon – baking powder
  • 1/4 teaspoon – salt
  • 1/2 cup plus 2 TBSP – whole buttermilk
  • 1 cup – firmly packed light brown sugar
  • 1/4 cup – light corn syrup
  • 1 to 1-1/2 cups – pecan halves
Directions

Preheat oven to 350°. Spray a 9-inch round cake pan with baking spray with flour.

In a large bowl, beat ½ cup butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together Swans Down® Cake Flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.

In a medium microwave-safe bowl, melt remaining ¼ cup butter. Add brown sugar and corn syrup, stirring to combine. Arrange pecans in a single layer in bottom of prepared pan. Spread brown sugar mixture over pecans. Pour batter over brown sugar mixture.

Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pan for 5 minutes. Place a plate over pan, and invert cake onto plate.

Makes 1 (9-inch) cake

Reviews
Jackie Passmore says:

This will not all fit into one pan! I had to divide it into two pans and it still ran over when it started baking. Also the brown sugar mixture is too much for one pan. DIVIDE IT!!! NOW MY OVEN IS IN A MESS!!

Jackie Passmore says:

One more comment on this recipe! It just is not a good one. It was a waste of my ingredients. It did not turn out anything like the picture. I will not be trying it again.

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