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
  • Carrie says:

    It is just delicious. I will try it as cupcakes next!

    • Swans Down says:

      Hi Carrie, thanks for the kind words, and please let us know how things go with the Pecan Upside-Down Cupcakes!

  • Karen says:

    I baked this cake in my cast iron skillet. That’s the method I use for my Pineapple Upside down cake. I melted the butter in the pan, added the brown sugar and corn syrup then arranged the pecans and carefully poured the batter into the skillet. I served it on the dessert table for Thanksgiving and people loved it.

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