UpsideDown Pecan Cake
By Olga Babitskaya
Prep Time:
10m
Cook Time:
1h
Discover the delightful ease of this caramel pecan cake, a surprisingly simple dessert perfect for family dinners or festive parties. All ingredients are readily available, and the baking process requires no special culinary skills. This easy pecan cake turns out perfectly sweet with a pleasant texture, and each slice delivers pure enjoyment that’s hard to resist.
Ingredients for Your Delicious Caramel Pecan Cake
For the Cake:
- 150 g unsalted butter, 82% fat (softened)
- 200 g sugar
- Vanilla extract
- 2 room temperature eggs
- 110 g Greek yogurt
- 45 g room temperature milk
- 1½ tsp baking powder
- ½ tsp salt
- 240 g all-purpose flour
- 120 g sweetened condensed milk (or caramel OR - 60 g sugar + 60 g butter)
- 50 g caramel
For the Sticky Pecan Topping:
- 150 g pecans
For Decoration and Serving Your Pecan Cake:
- 50 g pecans
Step-by-Step Instructions for Baking Your Pecan Cake
- Preheat your oven to 175°C (no fan) and line a baking pan with parchment paper. Evenly spread the pecans at the bottom of the pan to form the sticky pecan base. If using caramel or sweetened condensed milk, gently pour it over the pecans. If opting for sugar and butter, combine them in a thick-bottomed saucepan and cook for 1-2 minutes over medium heat, stirring with a whisk to prevent the butter from separating. Pour this caramel mixture over the pecans and set the pan aside.
- Prepare the Cake Batter: Cream the softened butter and sugar with an electric mixer at medium speed for 3-5 minutes until light and fluffy, then mix in the vanilla extract. Gradually add the room temperature eggs to the butter mixture, continuing to mix. (If your eggs and butter are warm, you can beat them simultaneously as demonstrated in the video). Sift together the flour, baking powder, and salt. In a separate bowl, combine the yogurt and room temperature milk. Gently mix the dry and wet ingredients together until just combined. Carefully pour this delicious cake batter over your prepared caramel and pecan layer. Bake your caramel pecan cake for 1 hour at 175°C (no fan). The pecan cake is ready when a wooden toothpick inserted into the center comes out clean. Allow the cake to cool completely before flipping it over and removing it from the pan. For an extra touch, I decorated this sweet pecan dessert additionally with a layer of caramel and pecans around the perimeter.
