The caramel pecan upside down cake is fluffy, soft, and incredibly easy to make. Upside-down cakes are so simple and delicious that sometimes a layered cake can be a lot. The caramel pecan upside down cake is sweet and has a tasty nut flavour that goes well with caramel. Take a slice and let us know!
Ingredients:
Pecan Caramel
- 3 tbsps honey
- 130 g brown sugar
- 150 g chopped pecans
- 65 g butter
- a pinch of salt
Cake
- 125 g butter room temp
- 220 g regular white sugar
- 20 g vanilla sugar
- 2 tsp caramel syrup
- 215 g sour cream room temp
- 3 eggs room temp
- 270 g flour
- 3 tsps baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
This is my first time trying the caramel pecan upside down cake. I was kinda afraid about the upside-down part because I’ve never tried making it until now.
I must say it was a very easy and simple process. This pecan upside down cake recipe was quite fun to make. The cake part is extremely soft, fluffy and airy. It’s that type of cake you wanna touch all the time because it’s SO SOFT. And I love a cake like that.
The upside-down part – my biggest fear was that it will break apart from the cake part and stay stuck to the baking paper. (Luckily) it didn’t happen.
WHAT IS THE UPSIDE-DOWN CAKE METHOD?
The upside-down cakes are getting their well-deserved recognition. For the last months, I’ve seen so many upside down cakes that looked AMAZING. That’s when I made a decision to make one myself.
Upside-down cake method is very easy. You spread the main character ingredients (pecans, slices of pineapple, slices of peach, whatever) on the bottom of the cake tin, and pour the batter over them. When the dessert is fully baked, you top the cake tin with a plate and flip the cake. That’s how you get a perfect upside down cake.
when you should flip the upside down cake?
When it’s cool cool cool.
Make sure you run the knife around the edges so it does not crack (like my first upside-down cake, lol). When you feel like the edges are loose, top it with a plate and gently flip. Get rid of the baking paper on top of the cake. Be extra careful. Take the edges of the baking paper and take it off.
WHAT CAN POSSIBLY GO WRONG WITH A CARAMEL PECAN UPSIDE DOWN CAKE?
Learn from my mistakes:
- let the brown sugar dissolve – I did not wait long enough, so there were a few crystals of brown sugar. I personally didn’t mind it, but it would look and taste nicer if the caramel was smooth.
- spread the pecans on the bottom of the cake tin – I threw pecans into the caramel and stirred. That was a mistake because upside down cake wasn’t aesthetically pleasing and pecans made a few air bubbles that ruined the cake’s look. It still tasted delicious but it would be working better if I would line up pecans in the tin and pour the caramel over them.
- room temperature ingredients always – for the smooth, fluffy, and soft cake layer, ALWAYS use room temperature ingredients.
- line up baking paper on the sides of the cake tin as well – I used baking paper only on the bottom of the pan. Sadly, a few drops of the caramel got out of the cake tin and dropped on the bottom of the hot oven. And you know what that means. Smoke was filling the room every time I opened the door of the oven.
- do not over-mix the batter – never over-mix the flour. You want a tall and smooth cake and over-mixing would ruin that.
- whisk the eggs with sugar until creamy – this can make a huge difference.
HOW TO MAKE CARAMEL PECAN UPSIDE DOWN CAKE:
Pecan Caramel
Prepare a greased cake tin (25 cm diameter) with baking paper attached to the bottom of the tin.
Into a saucepan over medium heat melt the brown sugar, butter, honey, and a pinch of salt. Let the ingredients melt and boil for one minute.
Chop the pecans and put them on the bottom of the cake tin evenly. Cover them in caramel.
Cake
Preheat the oven to 180°C.
In a bowl mix eggs and sugars on high speed until fluffy and creamy. Mix for 3-4 minutes.
Add eggs, and caramel syrup, and mix again. The batter should get fluffier and creamier.
In another bowl whisk the flour, cinnamon, nutmeg and baking powder. Add ⅓ of flour into the batter and mix until the flour disappears. Then pour ½ of the sour cream and mix until well combined. Repeat the process and add flour as the last ingredient.
Pour the batter into a cake tin and bake for 30-40 minutes or until the toothpick comes out clean. Take the cake out of the oven and let it cool.
When the cake is cool (after 35 minutes), get the cake out. Be careful, it can be tricky. Run a knife around the edges and top the tin with a plate. Flip the cake.
Would you like to see more dessert recipes?
If you decide to make the Caramel pecan upside down cake, let me know on Instagram and Pinterest. I would love to see the pics or how you liked the recipe. Please rate the recipe with stars. Thank you so so much ❤️ I cannot wait to see your Caramel pecan upside down cake.
Caramel Pecan Upside Down Cake
Ingredients
Pecan Caramel
- 3 tbsps honey
- 130 g brown sugar
- 150 g chopped pecans
- 65 g butter
- a pinch of salt
Cake
- 125 g butter room temp
- 220 g regular white sugar
- 20 g vanilla sugar
- 2 tsp caramel syrup
- 215 g sour cream room temp
- 3 eggs room temp
- 270 g flour
- 3 tsps baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
Instructions
Pecan Caramel
- Prepare a greased cake tin (25 cm diameter) with baking paper attached to the bottom of the tin.
- Into a saucepan over medium heat melt the brown sugar, butter, honey, and a pinch of salt. Let the ingredients melt and boil for one minute.
- Chop the pecans and put them on the bottom of the cake tin evenly. Cover them in caramel.
Cake
- Preheat the oven to 180°C.
- In a bowl mix eggs and sugars on high speed until fluffy and creamy. Mix for 3-4 minutes.
- Add eggs, and caramel syrup, and mix again. The batter should get fluffier and creamier.
- In another bowl whisk the flour, cinnamon, nutmeg and baking powder. Add ⅓ of flour into the batter and mix until the flour disappears. Then pour ½ of the sour cream and mix until well combined. Repeat the process and add flour as the last ingredient.
- Pour the batter into a cake tin and bake for 30-40 minutes or until the toothpick comes out clean. Take the cake out of the oven and let it cool.
- When the cake is cool (after 35 minutes), get the cake out. Be careful, it can be tricky. Run a knife around the edges and top the tin with a plate. Flip the cake.
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