Upside Down Caramel Pecan Cake
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- 9" baking pan
INGREDIENTS
Batter:
- 2 eggs
- ⅔ cup/135 grams sugar
- ½ cup/120 milliliters oil
- 7 ounces/200 milliliters sour cream
- ¼ cup/60 milliliters milk
- 1½ cups/210 grams flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
Topping:
- ~2 cups/200 grams pecans, coarsely chopped
- ½ cup/115 grams butter
- ½ cup/100 grams light/dark brown sugar
- ¼ cup/60 milliliters date syrup/honey
- A pinch of salt
INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Line a pan with parchment paper, covering the bottom and sides.
- In a wide saucepan over low heat, melt the butter with the sugar, date syrup, and salt, stirring constantly. Add the pecans and mix well until the sugar dissolves. Remove from heat and pour the topping into the lined pan, spreading it evenly.
- In a mixer bowl, combine eggs, sugar, oil, milk, sour cream, flour, baking powder, baking soda, and a pinch of salt. Mix until just combined and smooth.
- Carefully pour the batter over the topping in the pan and spread it evenly. Bake for 40-45 minutes or until the top is golden. Remove from the oven and let it sit for 10-15 minutes.
- Place a serving plate over the pan, invert the cake onto the plate, carefully lift the pan off, and serve.
MY NOTES
FAQ
How should I store the upside down caramel pecan cake?
Store the upside down caramel pecan cake in an airtight container at room temperature for up to 3 days. If you need to keep it for longer, wrap it tightly in plastic wrap and refrigerate it for up to a week. To extend its freshness, you can also freeze the cake for up to 3 months. Just make sure to let it cool completely before wrapping it for storage.
Can I use a different type of nut instead of pecans?
Yes, you can use other nuts in place of pecans for this cake. Almonds, walnuts, or cashews are great alternatives. Just make sure to chop them coarsely, as you would with pecans. Keep in mind that different nuts will slightly alter the flavor and texture of the topping. For example, almonds offer a milder flavor, while walnuts bring a bit of bitterness. Adjust the quantities as needed based on your nut choice.
Is it possible to make this cake gluten free?
Yes, you can make this upside down caramel pecan cake gluten free. Simply substitute the all-purpose flour with a 1:1 gluten free flour blend that contains xanthan gum or guar gum. Ensure that all other ingredients, such as baking powder and baking soda, are also gluten free. Be aware that gluten free flour blends may affect the cake’s texture, making it slightly denser or crumblier. Adjust the baking time as needed and check for doneness with a toothpick.
Can I prepare the topping in advance and store it?
Yes, you can prepare the caramel pecan topping in advance. Simply make it as directed, then let it cool completely. Store it in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. Before using, reheat the topping gently until it becomes pourable again. If refrigerating, bring it to room temperature and stir well before adding it to the cake pan.
What to do if the topping sticks to the parchment paper
If the topping sticks to the parchment paper, gently use a silicone spatula or a butter knife to loosen it. You can also try placing the cake pan in the freezer for a few minutes to firm up the topping, making it easier to remove. If all else fails, carefully peel off the paper and scrape the remaining topping from it, then spread it back onto the cake. This won’t affect the taste, only the appearance.
How can I ensure the cake remains moist?
To keep the cake moist, avoid overmixing the batter, as this can make it dense. Make sure to bake the cake just until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before transferring it to a storage container. For extra moisture, you can brush the cake with a simple syrup or cover it with plastic wrap while it cools. Proper storage is also key for maintaining moisture.
How can I tell if the cake is fully baked?
To check if the cake is fully baked, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. You can also gently press the center of the cake; it should spring back without leaving an indent. Additionally, the edges should start to pull away from the sides of the pan. If the cake is still gooey, bake for a few more minutes.
What are some common mistakes to avoid?
Avoid overmixing the batter, which can make the cake dense and tough. Be sure to properly measure all ingredients, especially the flour, to maintain the correct texture. Don’t overcook the caramel topping, as it can become too hard. Ensure the oven temperature is accurate and preheated to avoid uneven baking. Line the pan well with parchment paper to prevent sticking. Lastly, allow the cake to cool slightly before inverting to avoid the topping from sticking to the pan.
Can I freeze the upside down caramel pecan cake?
Yes, you can freeze the cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. For best results, freeze the cake for up to 3 months. To thaw, transfer it to the refrigerator for 8-12 hours or overnight. If you prefer, you can also freeze individual slices for easier access. Before serving, let the cake come to room temperature and enjoy.
What should I serve with the cake?
For the best flavor combination, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries, like raspberries or strawberries, add a tart contrast to the sweet, rich cake. A drizzle of caramel sauce or a sprinkle of sea salt can enhance the flavors even further. For a coffee pairing, try a cup of freshly brewed coffee or a latte to complement the cake’s caramel and pecan notes.
How to prevent the topping from becoming too hard or chewy
To prevent the topping from becoming too hard or chewy, avoid overcooking it. Cook the butter, sugar, and syrup mixture just until the sugar dissolves and the mixture is smooth. If the topping becomes hard, gently reheat it on the stove until it softens. Adding a pinch of salt can also help balance sweetness and improve texture. Ensure you pour the topping onto the cake base while it’s still warm for the best results.
How can I adapt this recipe for cupcakes?
To adapt this recipe for cupcakes or smaller servings, divide the batter and topping evenly into a lined cupcake pan. Use about 1-2 tablespoons of topping per cupcake and fill each cup about two-thirds full with batter. Bake at the same temperature, but reduce the baking time to 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Can I substitute something different for date syrup? Thank you 😊
Hello Marj,
You can substitute the date syrup with honey, maple syrup, agave syrup, sugar + water, molasses, or any other sweetener you like 🙂
Enjoy!