Caramel Pecan Upside Down Cake
An easy recipe for 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.