Upside Down Pecan Cake

This upside down pecan cake delivers the best of both worlds rich buttery cake layered over a gooey toasted pecan and coconut topping Every bite is as comforting as it is impressive which makes it my go-to dessert for potlucks Sunday dinners or anytime I want to wow guests without a complicated process

My family instantly fell for this cake after one cozy autumn evening It became a requested favorite at birthdays and holidays especially because it disappears so quickly

Ingredients

• All-purpose flour: contributes to tender crumb choose unbleached for best results
• Baking soda: ensures the cake rises evenly check for freshness by testing in vinegar
• Salt: balances the sweetness use fine sea salt for even distribution
• Unsalted butter: adds richness important for both batter and topping select a high quality brand
• Granulated sugar: sweetens the cake and helps with tenderness choose organic if possible
• Brown sugar: deep flavor for both batter and topping light brown sugar is ideal
• Large eggs: at room temperature improve structure and texture always check for cracked shells and freshness
• Vanilla extract: brings warmth and depth pure vanilla recommended
• Sour cream: keeps the crumb moist whole fat for best texture
• Whole milk: provides the right richness use fresh whole milk for moist results
• Toasted pecans: bring a nutty crunch and signature flavor toast lightly for optimal taste
• Shredded coconut: adds chew and a hint of sweetness use unsweetened for best balance
• Ground cinnamon: offers warmth and complexity find a fresh spice for best results
• For topping ingredients: consistent chopping and toasting level up the final taste and texture

Step-by-Step Instructions

Prep the Pan:

Line a 12 by 17 inch jelly roll pan with aluminum foil letting it overhang the edges slightly then grease thoroughly with non stick spray to prevent sticking and ensure easy removal

Make Pecan Coconut Topping:

In a small bowl combine chopped toasted pecans brown sugar and coconut Then sprinkle with cinnamon and salt Stir well until evenly mixed Spread this blend evenly across the bottom of the prepared pan Drizzle with vanilla extract and melted butter making sure all of the dry topping is moistened

Combine Dry Ingredients:

Whisk flour baking soda and salt together in a large bowl Mixing thoroughly ensures your cake rises properly and prevents clumping

Cream Butter and Sugars:

Using a handheld or stand mixer beat softened butter on high speed for one minute until visibly smooth and creamy Add both sugars and continue beating on high for three minutes until the mixture is lighter in color and texture

Incorporate Eggs and Vanilla:

Add eggs one at a time to the butter mixture beating well after each to ensure full emulsification Beat in vanilla extract and sour cream scraping down the sides and bottom as needed for even mixing

Mix Batter:

With mixer on low speed add dry ingredients to wet ingredients alternating with milk This means add about one third of flour mixture then half of the milk repeat until all combined Mix just until each addition disappears into the wet ingredients to avoid overmixing

Spread and Bake:

Carefully dollop and then gently spread the batter over the pecan and coconut mixture using a spatula for even coverage Bake in preheated oven for twenty to twenty two minutes until the top is light golden and a toothpick inserted in the center comes out clean

Unmold and Cool:

Remove the pan from the oven and let the cake cool for five to ten minutes This short rest helps the topping thicken slightly Run a butter knife around the edges to loosen then invert the cake onto a large platter using the foil overhang as support Peel away the foil and allow to cool another ten to twenty minutes for best slicing

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My favorite part is the thick gooey coconut pecan layer the smell alone takes me back to afternoons baking with my mom We always snuck a few crunchy pecans before spreading the topping

Storage Tips

Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days For longer storage refrigerate up to one week or freeze individual slices for up to two months Reheat gently in the microwave for that just baked taste

Ingredient Substitutions

Swap walnuts for pecans if needed or use a blend Both light and dark brown sugar work though dark yields a deeper caramel flavor You can substitute plain Greek yogurt for sour cream in a pinch For a dairy free option use plant based butter and milk

Serving Suggestions

This cake is delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream For an extra special touch drizzle with caramel sauce or serve alongside fresh berries It dresses up beautifully for holidays with a sprinkle of powdered sugar

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History and Inspiration

Upside down cakes are a beloved Southern tradition often made with pineapple but regional versions using pecans and coconut have been passed down for generations These cakes were a Sunday supper staple for my grandmother who loved the buttery nutty topping We always gathered around the kitchen island to watch her flip it out of the pan

Recipe FAQs

→ How do I ensure the pecan topping is crunchy?

Toast the pecans beforehand and avoid underbaking. Letting the cake cool before inverting also helps crisp the topping.

→ Can I use a different nut besides pecans?

Yes, walnuts or almonds are great alternatives, but the texture and flavor will differ slightly from pecans.

→ Does the cake need to be flipped immediately after baking?

Let the cake cool in the pan for 5–10 minutes, then gently invert while it's still warm for best topping release.

→ What can I substitute for sour cream?

Full-fat Greek yogurt or buttermilk can both be used in place of sour cream for similar moisture and tang.

→ How do I store leftovers?

Keep covered at room temperature for up to two days, or refrigerate for longer freshness. Warm before serving.