Pecan Upside Down Cake

Pecan Upside Down Cake

Prepare to be transported to a realm where sweet caramelized goodness meets the earthy richness of pecans in a dessert that’s a symphony of flavors and textures — introducing Pecan Upside Down Cake. This confection is a testament to the art of dessert craftsmanship, where a decadent layer of pecans and caramelized topping melds seamlessly with tender cake underneath. With each bite, you’ll experience the buttery crunch of pecans, the sweet allure of caramel, and the delicate crumb of perfectly baked cake, all in perfect harmony. As we delve into the world of Pecan Upside Down Cake, we’ll uncover the techniques that ensure the flawless balance of sweetness, the careful layering that creates its signature look, and the sheer joy it brings to those who seek a dessert that’s both stunning to behold and delightful to savor. Join us on a journey through flavor and elegance, where each slice is an invitation to revel in the magic of sweet pecan perfection.

Pecan Upside Down Cake


  • sauce-caramel

  • 310 ml sugar

  • 60 ml (1/4 c) Scotch (whiskey or bourbon)

  • 60 ml (1/4 c) water

  • 30 ml (2 tbsp.) light corn syrup, preferably

  • 250 ml (1 c) cream, hot

  • 60 ml (1/4 cup) salted butter

  • 375 ml (1 1/2 c) pecan halves

  • For The Cake

  • 500 ml (2 c) all-purpose flour

  • 180 ml (3/4 cup) pecans, finely chopped in a food processor

  • 5 ml (1 tsp) baking soda

  • 1 ml (1/4 tsp) salt

  • 125 ml (1/2 c) un-salted butter

  • 60 ml (1/4 c) canola oil

  • 375 ml (1 1/2 c) brown sugar

  • 5 ml (1 tsp) vanilla extract

  • 3 egg

  • 250 ml (1 c) buttermilk


  • Putting grill at center of oven. Preheat oven 180°C (350°F). Butter and line the bottom of two 20-cm (8-inch) square baking dishes with parchment paper, letting it hang over two sides. Place on a cookie sheet.
  • butterscotch caramel sauce
  • In a saucepan, bring the sugar, Scotch, water and syrup to a boil. Cooking without stir to mixture takes on golden color. Off the heat, gradually add the cream and butter. Bring to boil again, stirring to mixture is smooth. Divide the caramel into the baking dishes. Sprinkle with half pecans.
  • For The Cake
  • In a bowl, combine the flour, chopped pecans, baking soda and salt. To book.
  • In other bowl, cream butter with oil, brown sugar & vanilla with an electric blender. Add the eggs, one at a time, beating until the mixture is smooth and homogeneous. At low speed, add the dry ingredients alternately with the buttermilk. Carefully divide the batter into the baking dishes over the caramel. Bake for about 50 minutes . Leave to cool about 30 min.
  • Invert a first cake onto a serve platter. Invert the second cake onto a baking sheet and slide it onto the first. Let cool completely.
  • Serve warm or cold and top with whipped cream if desired.

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