Sticky, sweet, a little spice, and whole lot of yum - this Pecan Upside Down Cake has a caramel pecan topping baked over a tender buttermilk cake. It is as if you took decadent sticky buns and crossed them with moistest, melt-in-your-mouth cake!
The topping is full of brown sugar and maple syrup that caramelizes in the oven. It is similar to the topping for sticky buns and not unlike pecan pie, but without the corn syrup.
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How to Make a Pecan Upside Down Cake
This cake comes together is two easy steps: mixing the pecan topping and making the cake batter.
The no-cook pecan topping comes together in the microwave. Just melt the butter and stir in the brown sugar followed by the remaining ingredients.
The buttermilk cake is an easy butter cake made using the creaming method. Mix the softened butter and sugar together first to create an ultra plush and fluffy cake.
If you don't have a Bundt pan, use a 9 or 10-inch cake pan for springform pan. Line the bottom with parchment paper before filling.
- Make the Pecan Topping - melt the butter and stir together the rest of the ingredients for the pecan topping.
- Make the Cake Batter -Mix together the sugar and butter first until light fluffy. Add the eggs and mix to combine. Then alternate adding in the dry ingredients and the buttermilk until you create a smooth, thick batter.
- Layer into the Pan - Add the pecan topping to the bottom of the pan. Spoon the cake batter over the top and spread until smooth.
- Bake!
- Un-mold the Cake- Do not let the cake cool in the pan. Immediately set a timer for 10 minutes when the cake is done baking. Place a large plate on the top of the cake. Using oven mitts, carefully but swiftly flip the whole cake pan upside down. Set the plate on your work surface and lift off the cake pan.
Serving and Storage
Do not let the bundt cake cool in the pan or else it may get stuck.
Allow the cake to cool on a serving plate before slicing and serving.
Cover and store the cake at room temperature for up to 3 days.
Substitutions
Buttermilk - You can swap out the buttermilk for half sour cream and half milk. If you opt for a buttermilk substitute (ie milk + vinegar), the end results will likely be slightly off.
Maple Syrup - Use ¼ cup honey or light corn syrup in place of maple syrup.
For a gluten-free cake, try a one-to-one gluten free flour.
Furthermore, you can also use plain Greek yogurt in place of buttermilk. Pick one that is high in fat.
What to Serve with Pecan Cake
The caramel pecans on top of this buttermilk cake are beautiful on their own. And the cake is moist enough that you really don't need any sort of frosting.
If you'd like, serve the cake with yogurt that's been sweetened with powdered sugar. Whipped cream with a little vanilla extract would also be good too.
Serve with salted caramel for even more decadence.
Or just serve the cake straight up!
Pecan Upside Down Cake Recipe FAQS
You can use the same amount of plain Greek yogurt instead of buttermilk. You can also use half sour cream and half regular milk.
Remove a Bundt cake from the pan before it cools. Set a timer for 10 to 20 minutes after baking. Put a large plate on top of the cake and flip the whole thing upside down to un-mold.
If you don't have a Bundt pan, use a 9 or 10-inch cake pan for springform pan. Line the bottom with parchment paper before filling.
Related Recipes
Recipe
Pecan Upside Down Cake
Ingredients
- ½ cup unsalted butter
- ½ cup brown sugar
- 3 tablespoon maple syrup
- 1 ½ cups pecans chopped
- ½ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ tsp fine sea salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
Instructions
- Preheat the oven to 350°F. Liberally grease and flour a Bundt or tube pan. You can also use a 10-inch round cake or springform pan. Set aside. Combine the flour, baking powder, and salt. Set aside.
- Put the butter in a microwave-safe bowl and melt. Stir in the brown sugar, maple syrup, cinnamon, and salt until combined. Add the pecans and set aside.
- Using an electric mixer, combine the butter and sugars together until light and fluffy, 2 to 3 minutes.
- Add the eggs, one at a time, mixing until combined into the batter. Add the vanilla and mix.
- Turn the mixer off and add half the flour mixture. Mix until just combined. Add the buttermilk and mix until smooth. Add the remaining flour and mix until combined.
- Spoon the pecan mixing into an even layer at the bottom of the pan. Spoon the batter on top and smooth it out.
- Bake in the oven for 35 to 38 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Take the cake out of the oven and set a timer for 10 minutes. When the timer goes off, set a large plate on top of the cake. Using oven mitts, carefully flip the entire cake and pan upside down. Remove the pan.
- Allow the cake to cool completely before slicing and serving.
Julia P
I saw this recipe and had to try it immediately. So good and will be great to make for fall.