Upside Down Pecan Cake (Print-Friendly Version)
Tender buttery cake with toasted pecans, brown sugar, and coconut, finished with a caramelized topping.
# What You’ll Need to Make This:
→ Cake Base
01 -
285 grams all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon salt
04 -
226 grams unsalted butter, softened to room temperature
05 -
150 grams granulated sugar
06 -
220 grams brown sugar
07 -
2 large eggs, at room temperature
08 -
1.5 teaspoons vanilla extract
09 -
120 grams sour cream
10 -
240 millilitres whole milk
→ Topping
11 -
200 grams toasted pecans, chopped
12 -
65 grams shredded coconut
13 -
135 grams brown sugar, packed
14 -
85 grams unsalted butter, melted
15 -
2 teaspoons ground cinnamon
16 -
2 teaspoons vanilla extract
17 -
1/2 teaspoon salt
# How to Prepare:
01 -
Preheat the oven to 177°C. Line a 30x43 cm jelly roll pan with aluminum foil, allowing an overhang, then grease thoroughly with non-stick spray.
02 -
Combine chopped pecans, 135 grams brown sugar, and shredded coconut in a mixing bowl. Add ground cinnamon and salt, and stir until well mixed. Evenly distribute the pecan mixture over the bottom of the prepared pan. Drizzle with 2 teaspoons vanilla extract and melted butter.
03 -
Whisk together flour, baking soda, and salt in a large bowl and set aside.
04 -
In a separate bowl using a mixer, beat the softened butter on high speed for about 1 minute until smooth and creamy. Add granulated sugar and 220 grams brown sugar; continue to beat on high speed for 3 minutes until well combined.
05 -
Beat in the eggs one at a time, mixing well after each addition. Add 1.5 teaspoons vanilla extract and sour cream, beating until fully incorporated. Scrape down sides and bottom of the bowl as necessary.
06 -
With the mixer on low, alternate adding dry ingredients with the milk, mixing until just combined after each addition. Do not overmix.
07 -
Gently spread the prepared cake batter over the pecan topping in the lined pan, smoothing into a thin and even layer.
08 -
Place pan in the preheated oven and bake for 20–22 minutes, or until the top is lightly browned and a toothpick inserted in the centre comes out clean.
09 -
Remove from oven and allow to cool in the pan for 5–10 minutes. Run a knife around the edges to loosen. Carefully invert onto a serving platter using the foil overhang for leverage. Let cool for an additional 10–20 minutes prior to serving.
# Extra Tips:
01 -
Allowing the cake to cool slightly before inverting prevents the topping from sticking to the pan.