As a family, we love anything pecan. A good pecan cake is always a treat, no matter what time of the year. Ziv is a huge fan of the classic pecan pie, and this one has got to be one of his absolute favorite cakes. The cake batter is oil-based, light, and airy, soaked with excess drips from the caramelized pecans. So, it’s like eating a soft caramel sponge. Sometimes, I will make many mini cakes of this recipe and give them as gifts to her teachers during the festive season. I also make pecan pie blondies, brownies, granola, and Cookies.
Why make this pecan cake?
Honestly, you can’t get a simpler recipe than this. If you don’t like rolling a pie crust, this is the easiest pie you will ever make. The pie filling just melts in your mouth. Most of the ingredients are simple and easy to find, as well as pantry staples. And, of course, pecan! As you can see in the video, the process takes no more than 15 minutes: 5 minutes to combine the pecan ingredients, about 10 minutes to mix the batter, and about 35 minutes to bake.
Ingredients and substitutes
Pecans – We love pecans, but you can, of course, also use other nuts such as macadamia and hazelnuts. Brown sugar – The molasses in the brown sugar makes a delicious caramel when cooked thru. So, I highly recommend not substituting it. Golden syrup – Adds a nice golden color to the pecan filling. And yet, if you can’t find golden syrup, you can use dark corn syrup. Cooking oil – I use non-flavored cooking oil like canola, so the flavor is neutral. Buttermilk -You can use store-bought or make your own homemade buttermilk in 5 minutes. Lemon juice – the purpose of this lemon juice is just to cut into the sweetness so do not add more than recommended in this recipe. Spice mix – You can use cinnamon powder, nutmeg, pumpkin spice or gingerbread spice or just simple vanilla extract.
Step-by-step: How to make upside-down pecan cake
Preheat the oven at 325°F / 165°C / Gas Mark 3 Grease an 8 x 3-inch deep round cake pan or a 9 x 2-inch round cake pan with butter. (I used an 8 x 2-inch round cake pan) Pro tip – I prefer not to line the pan with parchment paper as it prevents the sugar from caramelizing.
Pecan pie filling
In a bowl combine all the pecan pie ingredients. Golden syrup, sugar, vanilla extract, lemon juice, salt, and butter. Set aside.Pro tip – Toast pecans in the oven at 50°F/ 100°C for 10 minutes add a wonderful flavor.
Cake
Dry ingredients – Combine flour with baking soda, baking powder, and salt – set aside. In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute. Then gradually add the sugar and whip until light and foamy.Pro tip – add the sugar gradually so it combines with the eggs to make a light and airy batter. Next, gradually add oil, followed by vanilla extract and buttermilk.Pro tip – Adding the oil gradually will emulsify the eggs and prevent them from curdling.
Finally, add the flour and combine well. Scrape the sides and bottom to ensure you have no dry flour.Pro tip – We do not want to activate the gluten in our batter or lose all the volume in the eggs, so do not overmix at this point. Pour the pecan pie filling in the bottom of the prepared cake pan. Then, pour the cake batter over the pecan filling. Spread evenly and tap a few times to help the batter settle.Pro tip – Make sure the batter is spread evenly so there are no large air pockets in the cake.
Bake in a preheated oven for about 35 to 45 minutes or until a skewer inserted in the center comes out clean. Cool in the pan for only 5 to 7 minutes.Pro tip – Every oven is different, and while 35 minutes is the standard cooking time for a 9-inch cake, you may need 5 to 10 minutes more in some ovens. Carefully invert the cake over. Place a plate or platter larger than the cake pan on top. Using a kitchen cloth or gloves hold the top and bottom firmly. Carefully but in one quick motion just flip the two together.Pro tip – The cake must be inverted while it’s still warm otherwise the caramelized sugar in the pie will stick to the pan when cooled. A quick swift motion while scary works best to prevent accidents.
Caution – HOT
The juices in the pecan mixture are caramel and are very HOT. So, please be extra careful when inverting the cake. Do not touch the juices after the cake has been inverted as the sugar is hot and stringy, which can cause serious burns if touched.
Tips for making upside-down cake
Prepare the Pan Properly: Thoroughly grease your pan to ensure the cake doesn’t stick. Given the sticky nature of the caramelized pecan mixture, this step is crucial. Layering: When layering your ingredients, begin with the pecan pie mixture at the bottom, then pour the cake batter over it. As the cake bakes, the gooey pecan mixture will rise around the sides, creating the classic upside-down effect. Right Consistency: Ensure the pecan-caramel mixture is the right consistency. It shouldn’t be too thick or too runny. It needs to be syrupy so that it can move through the cake batter during baking but not so liquid that it merges completely with the batter. Monitor the Cake: Oven temperatures can vary, so keep an eye on the cake, especially during the last few minutes of baking. A toothpick inserted into the center of the cake should come out with a few crumbs (indicating the cake is done) but shouldn’t have wet batter on it. Cooling: Once out of the oven, let the cake cool for a few minutes, but not entirely. This makes it easier to invert without breaking, but if you wait too long, the caramelized pecan mixture may make the cake stick to the pan. Inverting the Cake: When inverting, place a plate or serving dish over the cake pan, and, using oven mitts, flip both together quickly. This will help you achieve a smooth transition and keep the gooey pecan layer on top. Serve Warm: Upside-down pecan pie cake is best served warm, as this brings out the gooeyness of the pecans and the softness of the cake. Additions: To enhance the flavor, consider adding a touch of bourbon or dark rum to the pecan mixture. Alternatively, serving with a scoop of vanilla ice cream or a dollop of whipped cream can elevate the dessert. Storing: Store any leftovers in an airtight container. When reheating, a few seconds in the microwave can bring back the warmth and gooey consistency. Experiment: Don’t be afraid to experiment. While pecans are traditional, you can try other nuts or even add ingredients like chocolate chips or dried fruits to the mix.
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