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The Southern Pecan Upside Down Cake is a delightful dessert that captivates the senses with its rich flavors and inviting aroma. This cake is not just a treat for the palate; it is a nod to Southern hospitality, embodying the warmth and comfort of family gatherings and festive occasions. With a luscious topping of caramelized pecans, this cake presents a beautiful contrast between the buttery, soft cake and the crunchy, nutty pecan layer. The experience of flipping this cake upside down reveals a stunning, glossy finish that is sure to impress guests at any gathering.

Southern Pecan Upside Down Cake You’ll Love

Indulge in the deliciousness of Southern Pecan Upside Down Cake, a delightful dessert that combines rich flavors with a stunning presentation. This cake features a buttery base topped with caramelized pecans, creating the perfect contrast of textures. It's more than a dessert; it's a celebration of Southern hospitality and family traditions. Perfect for any occasion, serve warm or with ice cream for a sweet treat. #PecanCake #SouthernDesserts #Baking #DessertLovers #ComfortFood #HomeBaking #CakeRecipe #SweetTradition
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Ingredients
  

For the Topping:

1/2 cup unsalted butter (1 stick)

1 cup packed brown sugar

1 cup pecans, halved

1/2 teaspoon cinnamon

For the Cake:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup milk

2 large eggs

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Topping: In a medium saucepan, melt 1/2 cup of butter over medium heat. Stir in the brown sugar and cook for about 2-3 minutes until dissolved. Remove from heat and stir in pecans and cinnamon.

      Assemble the Topping: Pour the pecan mixture into the bottom of a 9-inch round cake pan, spreading it evenly to cover the bottom.

        Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

          Combine Wet Ingredients: In another bowl, cream the softened 1/2 cup of butter until fluffy. Then, add the milk, eggs, and vanilla extract. Mix well until thoroughly combined.

            Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined.

              Pour into Pan: Carefully pour the batter over the pecan topping in the cake pan, spreading it evenly.

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

                  Cool and Flip: Allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen it. Place a serving plate on top of the cake pan and carefully invert it to release the cake, letting the pecan topping fall beautifully on top.

                    Serve: Let the cake cool slightly before serving. This cake is fantastic warm and can be served with a scoop of vanilla ice cream or a dollop of whipped cream.

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