Caramel Pecan Upside-Down Cake with Cinnamon

Caramel pecan upside-down cake with cinnamon is the ultimate dessert for those who love the rich, nutty flavors of pecans paired with the sweet decadence of caramel. This show-stopping cake features a beautifully caramelized pecan topping infused with the warmth of cinnamon, sitting atop a moist and buttery cake. When inverted, the gooey caramel drips down the sides, creating a dessert that is as stunning as it is delicious.

Perfect for holiday gatherings, weekend treats, or any special occasion, this cake combines the charm of rustic baking with an irresistible, bakery-worthy finish. Plus, it’s surprisingly easy to make with simple ingredients, and the results are guaranteed to impress everyone at the table.

Why You’ll Love This Recipe
This caramel pecan upside-down cake offers a perfect balance of flavors and textures. The caramel topping is gooey and nutty, while the cake is soft, tender, and lightly spiced with cinnamon. The recipe is versatile, allowing for customizations like adding chocolate chips, bourbon, or other nuts. It’s also a one-pan wonder, as the topping and cake bake together, making cleanup a breeze. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it on its own, this cake is bound to become a favorite in your dessert rotation.

Preparation Time and Servings:

• Prep time: 20 minutes
• Cook time: 40–45 minutes
• Cooling time: 10 minutes
• Total time: 1 hour 15 minutes
• Yield: 8–10 servings
• Serving Size: 1 slice

Nutritional Information (per serving):

• Calories: 420
• Carbohydrates: 50g
• Protein: 4g
• Fat: 22g
• Fiber: 2g
• Sugar: 35g

Ingredients

For the Pecan Caramel Topping:

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1/4 cup heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 1/4 cups pecan halves or pieces

For the Cake Batter:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream (or plain Greek yogurt)
• 1/2 cup whole milk

Optional Toppings:

• Vanilla ice cream or whipped cream for serving
• A light dusting of powdered sugar for garnish

Step-by-Step Instructions

1. Prepare the Pecan Caramel Topping

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

In a medium saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, and cinnamon, stirring until the sugar dissolves and the mixture is smooth and bubbling, about 2–3 minutes. Remove from heat and stir in the vanilla extract.

Pour the caramel mixture into the prepared cake pan, spreading it evenly. Arrange the pecans on top of the caramel in a single layer. You can lay them flat in a decorative pattern or scatter them for a more rustic look. Set the pan aside.

2. Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Set aside.

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

In a small bowl, whisk together the sour cream and milk. Alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.

3. Assemble the Cake

Carefully spoon the cake batter over the pecan caramel topping in the prepared pan. Spread the batter evenly using a spatula, making sure it completely covers the pecans.

4. Bake the Cake

Place the cake in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The top of the cake should be golden brown, and the edges will begin to pull away from the sides of the pan.

5. Cool and Invert the Cake

Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges to loosen it. Place a serving plate or cake stand over the pan, then carefully invert the cake onto the plate. Gently lift the pan to reveal the caramelized pecan topping. If any pecans stick to the pan, simply place them back on the cake.

6. Serve and Enjoy

Let the cake cool slightly before serving. For an extra treat, serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredient Background

Pecans: Pecans are naturally sweet and buttery, making them the perfect match for the caramel topping. They toast as the cake bakes, enhancing their flavor and adding a satisfying crunch.

Cinnamon: Cinnamon adds warmth and depth to both the caramel topping and the cake batter, giving the dessert a comforting, spiced flavor.

Sour Cream: Sour cream keeps the cake moist and tender while adding a slight tang that balances the sweetness of the caramel. Greek yogurt can be used as a substitute.

Brown Sugar: Brown sugar gives the caramel its signature flavor, with the molasses adding a deep, rich sweetness.

Technique Tips

1. Prevent Sticking: Use parchment paper to line the cake pan and ensure easy release of the caramel topping.
2. Even Topping: Spread the caramel mixture evenly in the pan and press the pecans gently into the caramel to prevent them from shifting.
3. Room-Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature for a smoother batter and even baking.
4. Invert While Warm: Flip the cake while it’s still warm, as the caramel topping is easier to release when it hasn’t fully set.

Alternative Presentation Ideas

1. Individual Cakes: Bake the cake in muffin tins or mini springform pans to create single-serving desserts.
2. Bundt Cake: Use a bundt pan for a more dramatic presentation, layering the caramel and pecans at the bottom.
3. Layered Dessert: Serve slices of the cake over a bed of whipped cream, topped with extra caramel drizzle.

Additional Tips for Success

• Don’t Overmix: Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined.
• Check for Doneness: Ovens vary, so start checking the cake at the 40-minute mark to avoid overbaking.
• Extra Caramel Sauce: Make a separate batch of caramel sauce for drizzling over the finished cake.

Recipe Variations

1. Bourbon Pecan Cake: Add 1–2 tablespoons of bourbon to the caramel for a boozy twist.
2. Chocolate Pecan Cake: Stir chocolate chips into the batter or drizzle melted chocolate over the finished cake.
3. Apple Pecan Cake: Layer thinly sliced apples over the pecans before adding the cake batter.
4. Vegan Option: Use plant-based butter, almond milk, and a flaxseed egg substitute to make the recipe vegan-friendly.

Freezing and Storage

Freezing: Wrap individual slices of cake tightly in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the microwave for a few seconds to restore their warmth and gooey texture.

Healthier Twist Ideas

1. Whole Wheat Flour: Replace half of the all-purpose flour with whole wheat flour for added fiber.
2. Reduced Sugar: Use a sugar substitute or reduce the amount of sugar in the caramel and batter.
3. Low-Fat Option: Swap sour cream for plain low-fat yogurt and use reduced-fat butter.
4. Add Fruits: Incorporate thinly sliced bananas or pears for natural sweetness.

Serving Suggestions for Events

• Holiday Dessert Table: Pair with spiced apple cider or mulled wine for a festive celebration.
• Casual Gatherings: Serve with coffee or tea for an easy yet impressive dessert.
• Elegant Dinner Parties: Add a scoop of ice cream and a drizzle of caramel for a plated dessert presentation.

Special Equipment

• 9-inch round cake pan or springform pan
• Parchment paper
• Hand mixer or stand mixer

Frequently Asked Questions

1. Can I use other nuts?
Yes, walnuts or almonds can be used as substitutes for pecans.

2. What’s the best way to prevent the caramel from sticking?
Line the pan with parchment paper and grease it generously with butter or nonstick spray.

3. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered at room temperature. Warm it slightly before serving for the best texture.

4. Can I use light cream instead of heavy cream?
Yes, but heavy cream creates a richer caramel topping.

5. How do I make the caramel thicker?
Simmer the caramel for an extra 1–2 minutes to thicken it before pouring it into the pan.

6. What can I use instead of sour cream?
Greek yogurt or buttermilk are great substitutes.

7. How do I prevent overbaking?
Use an oven thermometer to ensure your oven is at the correct temperature, and start checking the cake at the 40-minute mark.

8. Can I make this cake gluten-free?
Yes, substitute a gluten-free all-purpose flour blend for the regular flour.

Conclusion

Caramel pecan upside-down cake with cinnamon is a dessert that combines rustic charm with indulgent flavors. The gooey caramel, crunchy pecans, and moist, spiced cake create a harmonious blend of textures and tastes that’s perfect for any occasion. Whether you’re serving it warm with ice cream or enjoying a slice with coffee, this cake is sure to impress. Try it today and savor the irresistible combination of caramel, pecans, and cinnamon!

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