Irresistible Pecan Upside Down Cake Recipe
This Irresistible Pecan Upside Down Cake features a rich, buttery caramel pecan topping that perfectly complements the moist and tender cake beneath. Made with a luscious caramel sauce using vegan butter, brown sugar, and corn syrup, this dessert offers a delightful texture contrast with crunchy pecan halves. Ideal for a comforting treat or a festive occasion, this cake brings a classic Southern dessert to life with an easy-to-follow recipe.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
- Diet: Vegan
Ingredients
Scale
Caramel Pecan Topping
- 110 g (1/2 cup) butter (vegan butter sticks work perfectly)
- 110 g (1/2 cup) light brown sugar
- 36 ml (3 tablespoons) corn syrup (can substitute with maple syrup or golden syrup)
- Pinch of salt
- 130 g (1 cup) pecan halves
Cake Batter
- 200 g (1 cup) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 120 ml (1/2 cup) plant-based milk (almond, soy, or oat milk works well)
- 80 ml (1/3 cup) vegetable oil or melted vegan butter
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar or white vinegar
Instructions
- Prepare the Topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup, and a pinch of salt. Cook until the mixture begins to bubble and the sugar dissolves completely, about 2-3 minutes. Remove from heat and stir in the pecan halves to coat them evenly.
- Assemble the Topping in the Pan: Pour the caramel pecan mixture into the bottom of a greased 9-inch (23 cm) round cake pan, spreading it out evenly to form the topping layer.
- Mix the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the plant-based milk, oil, vanilla extract, and vinegar. Pour the wet ingredients into the dry and gently fold together until just combined, taking care not to overmix.
- Pour Batter over Topping: Carefully spoon the cake batter over the caramel pecan layer in the cake pan, spreading it evenly with a spatula to cover the topping completely.
- Bake the Cake: Bake in a preheated oven at 175°C (350°F) for 30-35 minutes or until a toothpick inserted into the center comes out clean. The edges should be golden and set.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Then run a knife along the edges to loosen the cake and invert it onto a serving platter, allowing the caramel pecan topping to shine on top.
- Serve: Serve warm or at room temperature, optionally with a dollop of vegan whipped cream or ice cream for extra indulgence.
Notes
- Use vegan butter and plant-based milk to keep the cake completely vegan.
- Substitute corn syrup with maple syrup or golden syrup for a natural alternative.
- Ensure the cake is cooled enough before inverting to prevent the caramel from sticking or spilling.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices gently to restore the caramel’s softness before serving.
Keywords: pecan upside down cake, vegan pecan cake, caramel pecan cake, Southern dessert, vegan dessert, upside down cake
