This upside-down pecan cake has a layer of pecans caramelized on the bottom of a light and fluffy vanilla batter. When turned upside down, the caramelized juices sink into the baked sponge. The luxury of pie and cake all in one.
Table of Content
As a family, we love anything pecan. And a good pecan cake is always a treat no matter what time of the year. Ziv is a huge fan of the classic pecan pie and this one has got to be one of his absolute favorite cakes.
The cake batter is oil-based light and airy and it gets soaked with the excess drips from the caramelized pecans. So, it's like eating a light caramel sponge.
In fact, sometimes, I will make many mini cakes of this recipe and give them as gifts to her teachers during the festive season. I also make pecan pie blondies, brownies, granola, Cookies.
Why make this pecan cake?
- Honestly, you can't get a recipe more simple than this. If you don't like the job of rolling a pie crust, then this one is the easiest pie you will ever make. The pie filling just melts in the mouth.
- Most of the ingredients are simple and easy to find or pantry staples. And, of course, pecan!
- The process takes no more than 15 minutes as you can see in the video. 5 minutes to combine the pecan ingredients and about 10 minutes to mix the batter. And about 35 minutes to bake.
Ingredients and substitutes
- Pecans - We love pecans, but you can, of course, also use other nuts such as macadamia and hazelnuts.
- Brown sugar - The molasses in the brown sugar makes a delicious caramel when cooked thru. So, I highly recommend not substituting it.
- Golden syrup - Adds a nice golden color to the pecan filling. And yet, if you can't find golden syrup, you can use dark corn syrup.
- Cooking oil - I use non-flavored cooking oil like canola, so the flavor is neutral.
- Buttermilk -You can use store-bought or make your own homemade buttermilk in 5 minutes.
- Lemon juice - the purpose of this lemon juice is just to cut into the sweetness so do not add more than recommended in this recipe.
- Spice mix - You can use cinnamon powder, nutmeg, pumpkin spice or gingerbread spice or just simple vanilla extract.
How to make upside down pecan cake
- Preheat the oven at 325°F / 165°C / Gas Mark 3
- Grease an 8 x 3-inch deep round cake pan or a 9 x 2-inch round cake pan with butter. (I used an 8 x 2-inch round cake pan)
Pro tip - I prefer not to line the pan with parchment paper as it prevents the sugar from caramelizing.
Pecan pie filling
- In a bowl combine all the pecan pie ingredients. Golden syrup, sugar, vanilla extract, lemon juice, salt, and butter. Set aside.
Pro tip - Toast pecans in the oven at 50°F/ 100°C for 10 minutes add a wonderful flavor.
Cake
- Dry ingredients - Combine flour with baking soda, baking powder, and salt - set aside.
- In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute. Then gradually add the sugar and whip until light and foamy.Pro tip - add the sugar gradually so it combines with the eggs to make a light and airy batter.
- Next, gradually add oil, followed by vanilla extract and buttermilk.
Pro tip - adding the oil gradually will emulsify the eggs and prevent them from curdling.
- Finally, add the flour and combine well. Scrape the sides and bottom to ensure you have no dry flour.
Pro tip - we do not want to activate the gluten in our batter nor do we want to lose all the volume in the eggs so do not overmix at this point. - Pour the pecan pie filling in the bottom of the prepared cake pan. Then, pour the cake batter over the pecan filling. Spread evenly and tap a few times to help the batter settle.
Pro tip - make sure the batter is spread evenly so there are no large air pockets in the cake.
- Bake in a preheated oven for about 35 to 45 minutes or until a skewer inserted in the center comes out clean. Cool in the pan for only 5 to 7 minutes.
Pro tip - every oven is different and while 35 minutes is a standard cooking time for a 9-inch cake, you may need a 5 to 10 minutes more in some ovens. - Carefully invert the cake over. Place a plate or platter larger than the cake pan on top. Using a kitchen cloth or gloves hold the top and bottom firmly. Carefully but in one quick motion just flip the two together.
Pro tip - The cake must be inverted while it's still warm otherwise the caramelized sugar in the pie will stick to the pan when cooled. A quick swift motion while scary works best to prevent accidents.
Caution - HOT
- The juices in the pecan mixture are caramel and are very HOT. So, please be extra careful when inverting the cake.
- Do not touch the juices after the cake has been inverted as the sugar is hot and stringy, which can cause serious burns if touched.
More recipes with pecans
- Chocolate Pecan Cake - Flourless
- Pecan Pie, Veena's Pecan Pie Recipe or Chocolate Pecan Pie
- Pecan Blondies or Ultimate Pecan Pie Brownies
- Chocolate Pecan Squares
- Cranberry Pecan Snowball Cookies
- Pecan Pie Hamantaschen Cookies
Frequently asked questions
How long will this pecan pie cake keep?
This cake will keep at room temperature for 2 to 3 days. You can keep it well wrapped in the fridge for up to a week. Or, you can even freeze this cake for up to a month. Thaw in the fridge overnight for best results.
Can I make this cake ahead of time?
Absolutely, you can make it up to 2 days ahead of time. Make sure to invert it when the cake is still warm then wrap well to prevent it from drying out.
Why is my cake stuck to the pan?
If you leave the cake to cool in the pan the caramelized sugars in the pecans will cool and get stuck to the pan which causes the cake to stick to the pan. If this happens, place the cake pan on the stovetop over low heat for just a minute or more until you feel the cake is released from the pan as the sugar melts. Immediately invert and let the cake cool before serving.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Upside Down Pecan Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 677kcal
Adjust Servings Here: 9 Servings
Description
This upside-down pecan cake has a layer of pecans caramelized on the bottom of a light and fluffy vanilla batter. When turned upside down, the caramelized juices sink into the baked sponge. The luxury of pie and cake all in one.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Pecan layer
- 7 oz (200 g) Pecans (chopped)
- ¾ cup (175 ml) Golden syrup (or dark corn syrup )
- ⅓ cup (70 g) Brown sugar (light or dark )
- 4 oz (113 g) Unsalted Butter (melted)
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Cake
- 2 Eggs (large)
- 1 cup (200 g) White sugar
- 2 cup (250 g) All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ½ teaspoon Salt
- ½ cup (120 ml) cooking oil
- ½ cup (120 ml) Buttermilk
- 2 teaspoon Vanilla Extract
- 1 tsp Spices - pumpkin spice, gingerbread, cinnamon powder ((optional))
Instructions
- Preheat the oven at 325°F / 165°C / Gas Mark 3
- Grease an 8 x 3-inch deep round cake pan or a 9 x 2-inch round cake pan with butter. (i used an 8 x 2-inch round cake pan) Pro tip - I prefer not to line the pan with parchment paper as it prevents the sugar from caramelizing.
Pecan pie filling
- In a bowl combine all the pecan pie ingredients. Golden syrup, sugar, vanilla extract, lemon juice, salt, and butter. Set aside.Pro tip - Toast pecans in the oven at 50°F/ 100°C for 10 minutes add a wonderful flavor.
Cake
- Dry ingredients - Combine flour with baking soda, baking powder, and salt - set aside.
- In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute. Then gradually add the sugar and whip until light and foamy. Pro tip - add the sugar gradually so it combines with the eggs to make a light and airy batter.
- Next, gradually add oil, followed by vanilla extract and buttermilk.Pro tip - adding the oil gradually will emulsify the eggs and prevent them from curdling.
- Finally, add the flour and combine well. Scrape the sides and bottom to ensure you have no dry flour. Pro tip - we do not want to activate the gluten in our batter nor do we want to lose all the volume in the eggs so do not overmix at this point.
- Pour the pecan pie filling in the bottom of the prepared cake pan. Then, pour the cake batter over the pecan filling. Spread evenly and tap a few times to help the batter settle. Pro tip - make sure the batter is spread evenly so there are no large air pockets in the cake.
- Bake in a preheated oven for about 35 to 45 minutes or until a skewer inserted in the center comes out clean. Cool in the pan for only 5 to 7 minutes. Pro tip - every oven is different and while 35 minutes is a standard cooking time for a 9-inch cake, you may need a 5 to 10 minutes more in some ovens
- Carefully invert the cake over. Place a plate or platter larger than the cake pan on top. Using a kitchen cloth or gloves hold the top and bottom firmly. Carefully but in one quick motion just flip the two together.Pro tip - The cake must be inverted while it's still warm otherwise the caramelized sugar in the pie will stick to the pan when cooled. A quick swift motion while scary works best to prevent accidents.
Recipe Notes & Tips
Caution - HOT
- The juices in the pecan mixture are caramel and very HOT so please be extra careful when inverting the cake.
- Do not touch the juices after the cake has been inverted as the sugar is hot and stringy which can cause serious burns if touched.
Nutrition Information
Calories: 677- kcalCarbohydrates: 79- gProtein: 6- gFat: 38- gSaturated Fat: 10- gCholesterol: 65- mgSodium: 334- mgPotassium: 245- mgFiber: 2- gSugar: 52- gVitamin A: 405- IUVitamin C: 0.9- mgCalcium: 86- mgIron: 2.1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Lisa
could you use a 10"
springform pan
Veena Azmanov
You can Lisa but the cake will be too thin! - I think a 9-inch might be ok.
Angie T
First time making this and it turned out perfecrtly. I kept it in the oven for 35 minutes then turned the oven off, keeping it in for another 5. I let it rest for 10 minutes then inverted it on a plate. Its absolutely beautiful. I omitted the lemon juice.
Taking this to a thanksgiving get together and may make for Christmas. My only recommendation is to make sure you use a deep 8in or 9 in round. I used an 8 in and it came right to the top (just a tiny bit above).
Veena Azmanov
Thank you Angie for the lovely feedback.
Lori Gottmine
I had lots of problems with this recipe. I'm a professional baker and made it as stated. The batter looked correct and tasted good, but at 35 min it was super jiggly and still raw in the middle. I added 5 more min and then another 3 min (43 min total). By then it was brown on top and hard/dry around the edges, so I took it out. When I cut into it several hours later, it was still raw and doughy in the middle. Yes, my oven is calibrated correctly.
I also wasn't a big fan of the lemon in the pecan sauce. It distracted from the nice caramel pecan flavor rather than enhancing it. If I make this again, I will definitely leave that out. This was a good start, just needs some tweaking. Hope these comments help another baker.
Veena Azmanov
Hey Lori, Thank you for your feedback.
35 minutes is a standard baking time for a 9-inch cake but every oven is different so the best test, of course, is when the skewer inserted in the center comes out clean.
The lemon in the recipe is a tiny amount to help cut into the sweetness but yes, you can omit it.
Rita
If you're a professional baker, then you should know what is wrong with the recipe then, shouldn't you?
Helen @ Fuss Free Flavours
I really am not keen on making pastry, but this cake looks amazing, all my cake and pie dreams combined.
Veena Azmanov
Thanks, Helen. This one needs no special baking skills. You must try it.