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Upside-down cakes have a special charm that captivates dessert lovers with their unique presentation and delightful flavors. Originating in the early 20th century, these cakes have become a beloved classic, often featuring fruits like pineapple or apples arranged beautifully atop a sweet layer of caramel before being baked. One standout variation that has earned a place in the hearts of many is the Sweet & Nutty Pecan Upside Down Cake. This delightful dessert combines the rich, buttery flavor of a moist cake with the sweet, nutty crunch of caramelized pecans, creating an irresistible medley of textures and tastes.

Easy Pecan Upside Down Cake Recipe with Caramelized Topping

Discover the magic of baking with this Sweet & Nutty Pecan Upside Down Cake that combines a moist buttery cake with luscious caramelized pecans. Perfect for any occasion, each slice offers a delightful blend of sweet and nutty flavors, sure to impress friends and family. Serve it warm or with ice cream for an extra treat. Get ready to wow your loved ones with this irresistible dessert! #PecanCake #UpsideDownCake #Baking #DessertLovers #SweetTreats #HomeBaking #RecipeShare #Yummy
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Ingredients
  

For the Caramelized Topping:

1 cup pecan halves

1/2 cup unsalted butter

1 cup brown sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

For the Cake:

1 ½ cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup milk

Instructions
 

Prepare the Topping:

    - In a medium saucepan over medium heat, melt the butter.

      - Add brown sugar, heavy cream, and vanilla extract. Stir continuously until the mixture is bubbly and well combined (about 2-3 minutes).

        - Remove from heat and stir in the pecan halves. Pour this mixture into the bottom of a greased 9-inch round cake pan, spreading the pecans evenly.

          Preheat Oven:

            - Preheat your oven to 350°F (175°C).

              Mix the Dry Ingredients:

                - In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

                  Cream the Butter and Sugar:

                    - In another mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

                      - Add in the eggs one at a time, mixing well after each addition. Then stir in vanilla extract.

                        Combine Wet Ingredients:

                          - Into the butter-sugar mixture, add the sour cream and milk, mixing until smooth.

                            Combine Dry and Wet Ingredients:

                              - Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined (don’t overmix).

                                Bake the Cake:

                                  - Carefully pour the cake batter over the caramelized pecan topping, spreading it evenly.

                                    - Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                                      Cool and Flip:

                                        - Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate. Gently lift off the pan to reveal the pecan topping.

                                          Serve:

                                            - Slice the cake and serve warm or at room temperature. It pairs wonderfully with whipped cream or vanilla ice cream!

                                              Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8