Easy Pecan Upside Down Cake
A comforting and delicious cake with a crunchy pecan topping enveloped in a moist, buttery cake, perfect for family gatherings and cozy evenings.
Ingredients
For the topping
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 cup pecan halves
For the cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract (halal certified)
- 3 large eggs
- 1/2 cup buttermilk (dairy or halal alternative)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan generously with melted butter.
- In a bowl, combine the melted butter and brown sugar. Stir until well blended, then pour this mixture into the prepared cake pan and evenly sprinkle with pecan halves.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the granulated sugar, eggs, and vanilla extract until well combined. Mix in the buttermilk thoroughly.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Pour the batter over the pecan topping in the pan, spreading it out evenly.
Baking
- Place the pan in the oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Flipping
- Once baked, remove from the oven and let it cool for about 10 minutes. Carefully flip the cake onto a serving plate to reveal the pecan topping.
Notes
For storage, wrap the cake in plastic wrap and keep it in the fridge for 3-5 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat slices in the microwave for about 20-30 seconds.