A buttery upside-down cake topped with caramelized brown sugar and pecans over a tender vanilla cake.
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Calories: 420kcal
Equipment
- 9-inch round cake pan
- mixing bowls
- Saucepan
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 1/4 cups chopped pecans
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
Instructions
- Preheat oven to 350°F and grease a 9-inch round cake pan.
- Melt 1/2 cup butter with brown sugar and spread evenly in the pan. Sprinkle pecans over the top.
- Whisk flour, baking powder, and salt in a bowl.
- Cream softened butter and granulated sugar, then beat in eggs and vanilla.
- Alternate adding dry ingredients and milk to the butter mixture, mixing just until combined.
- Pour batter over pecans, smooth the top, and bake 30–35 minutes until done.
- Cool 10 minutes, then flip onto a serving plate and serve warm or at room temperature.
Notes
Let the cake rest before flipping to ensure the topping releases cleanly.
Nutrition
Calories: 420kcal | Carbohydrates: 46g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 230mg | Potassium: 160mg | Fiber: 2g | Sugar: 30g | Vitamin A: 10IU | Calcium: 6mg | Iron: 8mg