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.
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.
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 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.
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