Description
This Upside Down Pecan Cake is a delightful dessert featuring a rich, buttery cake layered over a toasted pecan and coconut topping caramelized with brown sugar and cinnamon. The cake is moist and tender with a subtle tang from sour cream and a warm vanilla aroma, perfect for any occasion.
Ingredients
Scale
Cake Batter
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 cup whole milk
Topping
- 2 cups toasted pecans, chopped
- 3/4 cup shredded coconut (divided)
- 2/3 cup brown sugar, packed
- 6 tablespoons butter, melted
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Line a 12×17-inch jelly roll pan with aluminum foil, ensuring the foil hangs over the edges for easy removal later. Grease the foil with non-stick spray to prevent sticking.
- Make the Pecan Topping: In a small bowl, combine the toasted pecans, brown sugar, 3/4 cup shredded coconut, ground cinnamon, and salt. Stir well to mix. Spread this mixture evenly over the bottom of the prepared pan. Drizzle the topping with vanilla extract and the melted butter, distributing it evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and 1 cup brown sugar and beat on high speed for 3 minutes until the mixture is well creamed and fluffy.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate. Then beat in the vanilla extract and sour cream. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Combine Wet and Dry Ingredients: With the mixer running on low speed, alternately add the dry ingredients and whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated to avoid overmixing the batter.
- Assemble and Bake: Pour the cake batter evenly over the pecan topping in the pan, smoothing it out into an even layer using a spatula. Bake for 20 to 22 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Cool and Invert: Remove the pan from the oven and allow the cake to cool for 5 to 10 minutes. Run a knife around the edges to loosen the cake. Using the foil overhang, carefully invert the cake onto a serving platter so the pecan topping is on top. Let the cake cool an additional 10 to 20 minutes before slicing and serving. Enjoy!
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Ensure cake is slightly cooled before inverting to avoid breaking.
- Use room temperature eggs and butter for best mixing results.
- Can be served warm or at room temperature.
- Store leftovers wrapped tightly in the refrigerator for up to 4 days.
