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Upside-down cakes have long been a cherished dessert, captivating the hearts and taste buds of dessert lovers around the world. Their unique presentation, where the toppings are placed at the bottom of the cake pan and revealed in all their glory once inverted, adds an element of surprise and delight. Among the myriad of variations, the pecan upside-down cake stands out for its irresistible combination of nutty flavors and a luscious caramelized topping.

Easy Pecan Upside Down Cake Recipe with Caramelized Topping

Indulge in the irresistible flavors of Easy Pecan Upside Down Cake with Caramelized Topping! This delightful dessert features a rich, gooey topping of caramelized pecans atop a fluffy cake, creating a perfect balance of textures and sweetness. Ideal for any occasion, this simple-to-follow recipe ensures that both novice and experienced bakers can impress family and friends with a stunning treat. Try it today! #PecanCake #UpsideDownCake #BakingDelight #DessertRecipes #SweetTreats #HomeBaking
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Ingredients
  

For the Caramelized Topping:

1/2 cup unsalted butter

3/4 cup packed brown sugar

1 cup pecan halves

1 teaspoon vanilla extract

For the Cake:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup whole milk

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and prepare it by lining the bottom with parchment paper for easy removal.

    Prepare the Caramelized Topping: In a saucepan over medium heat, melt the 1/2 cup of unsalted butter. Add the brown sugar and stir until the mixture is smooth and bubbling. Let it cook for about 2 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Pour this mixture evenly into the bottom of the prepared cake pan. Arrange the pecan halves on top of the caramel in a decorative pattern.

      Make the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; some lumps are okay.

          Assemble the Cake: Pour the cake batter over the pecan topping in the cake pan, spreading it out evenly. Tap the pan on the counter gently to release any air bubbles.

            Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

              Cool and Invert: Let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen it, then carefully invert the cake onto a serving plate. Gently remove the parchment paper.

                Serve: Allow the cake to cool slightly before slicing. It can be served warm or at room temperature, and it's delicious on its own or with a scoop of vanilla ice cream!

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10 slices