Pecan Upside Down Cake (Print Version)
# Ingredients:
01 -
½ cup unsalted butter, softened.
02 -
½ cup granulated sugar.
03 -
½ cup brown sugar.
04 -
1 teaspoon vanilla extract.
05 -
1 cup buttermilk.
06 -
2 large eggs.
07 -
2 cups flour.
08 -
½ teaspoon kosher salt.
09 -
2 teaspoon baking powder.
10 -
½ teaspoon baking soda.
11 -
3 tablespoon corn syrup.
12 -
½ cup brown sugar (for topping).
13 -
1 cup chopped pecans.
14 -
115g butter (for topping).
15 -
¼ teaspoon kosher salt (for topping).
# Instructions:
01 -
Preheat oven to 350°F (180°C). Line 9-inch pan with parchment and butter the sides.
02 -
Heat brown sugar, salt, butter, and corn syrup until dissolved. Add pecans and stir to coat. Set aside to cool.
03 -
Whisk together flour, baking powder, and baking soda in a bowl.
04 -
Beat butter, sugars, and vanilla for 2-3 minutes. Add eggs and mix well.
05 -
Alternately add dry ingredients and buttermilk to butter mixture, mixing until just combined.
06 -
Pour cooled pecan mixture into pan. Top with cake batter and spread evenly.
07 -
Bake at 350°F for 35-40 minutes until toothpick comes out clean.
08 -
Cool to room temperature, run knife around edges, flip onto plate.
# Notes:
01 -
Toast pecans first for better flavor.
02 -
Use room temperature ingredients for best results.
03 -
Don't overmix the batter to keep cake moist.
04 -
Cool 10-15 minutes before flipping.