Description
This Pecan Upside Down Cake is a moist and flavorful dessert featuring a buttery caramelized pecan topping. The cake batter, enriched with yogurt and whole milk, creates a tender crumb that contrasts perfectly with the crunchy pecans. Baked to golden perfection and flipped to reveal the glossy nutty layer, this cake is an impressive yet easy-to-make treat perfect for gatherings or a cozy afternoon tea.
Ingredients
For the Pecan Caramel Layer
- 300 g Pecan
- 60 g Sugar (granulated or brown sugar or a mix)
- 60 g Unsalted butter (82% fat)
For the Cake Batter
- 150 g Unsalted butter (82% fat, room temperature)
- 200 g Granulated sugar
- 1½ teaspoon Vanilla extract
- 2 Eggs (room temperature)
- 110 g Yogurt (thick full fat Greek or Turkish style, room temperature)
- 45 g Whole milk (room temperature)
- 240 g All purpose flour
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 175°C (347°F) without fan. Line your baking pan with parchment paper to ensure easy removal of the cake.
- Arrange Pecans: Place the pecans evenly on the bottom of the lined baking pan, forming the base of the caramelized topping.
- Make Caramel Topping: In a small pan, heat the sugar and 60 g unsalted butter over low to medium heat for 1-2 minutes. Whisk continuously with a hand whisk to prevent the butter from separating. Once combined, pour this warm caramel mixture evenly over the pecans in the baking pan. Set aside to cool slightly.
- Cream Butter and Sugar: Using an electric hand mixer, cream the 150 g soft unsalted butter and 200 g granulated sugar together for 3-5 minutes until the mixture is light and fluffy. Add in the vanilla extract and mix to combine.
- Add Eggs Gradually: With your mixer on low speed, slowly incorporate the room temperature eggs one at a time into the creamed mixture. This ensures a smooth and well-aerated batter.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: Mix the yogurt and whole milk together for a few seconds until fully blended; these will form the wet ingredients to be folded into the batter.
- Fold Ingredients Together: Using a rubber spatula, gently fold the dry and wet ingredients into the batter in four steps: wet, dry, wet, and then dry. Be careful not to overmix to maintain a tender crumb.
- Assemble the Cake: Pour the prepared cake batter evenly over the pecan and caramel layer in your baking pan, spreading gently if needed.
- Bake: Bake the cake in the preheated oven for 1 hour at 175°C (347°F). The cake is done when it has risen nicely, is golden brown on top, and a toothpick inserted in the center comes out clean.
- Cool and Flip: Allow the cake to cool completely in the pan. Once cooled, carefully invert the cake onto a serving plate to reveal the beautiful caramelized pecan topping.
- Storage: Store the cake at room temperature for 2-3 days, keeping it covered to maintain freshness.
Notes
- Ensure all wet ingredients (butter, eggs, yogurt, and milk) are at room temperature for better batter consistency.
- Do not overmix the batter once folding in the dry ingredients to avoid a tough cake.
- Use parchment paper for easy cake removal and to prevent sticking.
- This cake is best served at room temperature and pairs wonderfully with whipped cream or vanilla ice cream.
- Make sure to cool the cake fully before flipping to prevent breaking or sticking.
