As soon as I saw this recipe in Taste of the South, I knew that it would make an appearance on this year’s Thanksgiving table. It has two big things going for it – pecans and simplicity.
Don’t let this one catch you off guard. This little cake packs a lot of punch. The caramel topping really takes this simple cake and turns it into something fantastically delicious. It somehow manages to be simple and complex at the same time. I really liked this cake so much more than I had anticipated. And, trust me, I was pretty sure it was going to be good.
I confess that the original recipe also had a recipe for a brown sugar brandy sauce to serve with the cake. I did make it and included it in the cake recipe here. But, I like the cake better without the sauce. It has plenty of pecan and caramel goodness on its own.
Pecan Upside-Down Cake
Give upside-down cake a nutty twist by adding pecans and a rich brown sugar brandy sauce.
Ingredients
For the cake:
- 1 & 1/2 cups (180g) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons (148ml) buttermilk
- 1 cup (120g) chopped pecans
- 1/4 cup (56g) unsalted butter, melted
- 1 cup (200g) firmly packed light brown sugar
- 1/4 cup (59ml) heavy whipping cream
- 1 cup (110g) pecan halves
For the Brown Sugar Brandy Sauce:
- 3 tablespoons (42g) unsalted butter
- 2 cups (400g) firmly packed light brown sugar
- 1/4 cup (59ml) brandy
- 1/4 cup (59ml) heavy whipping cream
Instructions
To make the cake:
- Preheat oven to 350°F. Set aside a 9-inch round cake pan.
- Sift the flour, baking powder, and salt together into a bowl. Set aside.
- Using an electric mixer on medium speed, beat the softened butter until creamy. Gradually add the sugar and beat until fluffy. Add the eggs, one at a time, and beat well after each. Mix in the vanilla.
- With the mixer on low speed, add the flour mixture to the butter mixture in three portions, alternating with two portions of the buttermilk. Fold in the chopped pecans.
- In a separate bowl, combine the melted butter and brown sugar. Add the cream and stir until smooth.
- Pour the melted butter mixture into the bottom of the cake pan. Arrange the pecan halves in the pan. Carefully spoon the cake batter over pecan halves, taking care to keep them in place.
- Bake 40-45 minutes, or until a pick inserted into the center comes out clean.
- Run a knife around the edges of the pan to loosen the cake. Turn the cake onto serving dish immediately.
To make the sauce:
- Melt the butter over medium heat in a saucepan. Add the brown sugar and whisk to combine. Next, add the brandy and whisk to combine. Finally, add the cream and whisk until smooth.
- Continue cooking, whisking frequently, for 2-3 minutes or until the sauce is heated through. Spoon over the cake or over individual slices when serving.*
Notes
**Sauce can be made ahead and refrigerated. Reheat in the microwave for serving.
Recipe adapted from Taste of the South.
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10 Comments on “Pecan Upside-Down Cake”
i am a pecan junkie.
have you tried those sweet & spicy pecans from trader joe’s?
you must.
I haven’t tried those! I will put those on my list for my next trip there. Thanks for the tip!
I absolutely love pecans and always looking for a reason to make something with them. I cannot wait to make this recipe. Thanks for sharing!! 🙂
I’d love a slice of this pie right now.
Wow, that looks fabulous. I just printed the recipe and will likely make it tonight. I think I have all the ingredients on hand. One question, I wonder about using browned butter for the butter? I love browned butter, but wonder if it would be overkill, too rich, for this recipe?
Jennifer, using browned butter will definitely make the cake richer, but that’s not necessarily a bad thing. I don’t think I’d want it any richer, but I can definitely see the appeal.
Thanks! I ended up making a red velvet cake for my daughter’s birthday and snacks for her party, so I still need to make this. I think I’ll make it as written tonight, and then decide if I want to tinker with it. I think it would make an excellent cake to take to my book club later this month, especially since one of the ladies does not like chocolate.
I grew up in Arkansas and there were pecans everywhere! We always had big bowls of them out at Christmas. Now I live in Virginia, a pecan deprived state and am always looking for new ways to use them. I’ll definitely give this a whirl. Thanks and Merry Christmas!
What can be a non alcoholic substitute for the brandy?
I’d try 1-2 teaspoons of vanilla extract and add the remaining volume in water.