Pecan Upside-Down Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper for easy removal.

Step 2

In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until smooth and slightly bubbly. Pour the mixture into your prepared pan and spread evenly. Arrange the pecans on top — either neatly in a pattern or scattered for a rustic look.

Step 3

In one bowl, whisk together the flour, baking powder, and salt. In another large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Alternate adding the dry ingredients and milk, mixing gently until just combined — don’t overmix.

Step 4

Pour the batter evenly over the pecan topping and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes.

Step 5

Run a knife around the edges to loosen the cake. Place a serving plate on top of the pan and carefully flip it over. Lift off the pan to reveal that golden, caramelized pecan topping. Serve warm or at room temperature — either way, it’s divine.

Step 6

Tips for the Best Results Line your pan with parchment for a flawless flip. Mix the batter just until combined — overmixing can make it dense. For extra depth, toast your pecans lightly before adding them to the topping. Flavor Variations Add a hint of cinnamon or nutmeg to the batter for warmth.