Pecan Upside Down Cake

This pecan upside down cake has a rich caramel pecan topping and all the taste of pecan pie with the lightness of a soft, tender cake.

Course Dessert

Cuisine American

Keyword cake, fall, pumpkin, dessert, pecan pie, pecans

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 315kcal

Preheat oven to 350º
Starting with the topping, add the ½ cup of butter to the bottom of a 8 or 9 inch round cake pan, and place in oven to melt
½ cup butter
While butter is melting, make cake batter
Combine flour, baking soda, and salt in a bowl, and set aside
1 ½ cups flour, 1 teaspoon baking soda, ½ teaspoon salt
In a larger mixing bowl, whisk eggs well
2 eggs
Whisk in brown sugar, and the sour cream, oil, and vanilla
¾ cup brown sugar, ¾ cup sour cream, ½ cup light olive oil, 1 ½ teaspoons vanilla extract
Stir in flour mixture, until just combined
When butter is melted, remove from oven, and add brown sugar, maple syrup, and cinnamon,and stir to combine
½ cup brown sugar, ⅓ cup maple syrup, 2 teaspoons cinnamon
Arrange pecans over top of butter/brown sugar mixture
1 cup pecan halves
Spoon cake batter over all, and gently spread evenly. If you’re using an 8 inch pan, the topping will be quite thick, and the floating batter will want to shift rather than spread, so don’t worry too much about it
Place cake in oven, and bake for about 45 minutes, until a toothpick inserted into the middle comes out clean
Remove from oven and immediately turn over onto a plate. (If you wait, the topping will stick to the pan as it cools)
Let cool before serving