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Pecan Pie Cake

Slice of upside down pecan cake on a small dessert plate
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A spiced buttermilk cake baked over a gooey pecan and maple syrup topping that flips out of the pan.

Ingredients

Scale
  • 1 1/2 cups chopped pecans (150 g)
  • 6 tablespoons unsalted butter (85 g)
  • 1/3 cup maple syrup (80 ml)
  • 1/2 cup packed light brown sugar (110 g)
  • 2 tablespoons light corn syrup (30 ml)
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour (255 g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup unsalted butter, softened (226 g)
  • 1 cup granulated sugar (200 g)
  • 1/4 cup packed light brown sugar (55 g)
  • 3 large eggs, room temperature
  • 1/2 tablespoon vanilla extract
  • 1/2 cup buttermilk, room temperature (120 ml)
  • 1/2 cup chopped pecans (50 g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 10-inch (25 cm) round cake pan. Line the bottom and sides with parchment paper, then grease the paper.
  2. In a medium saucepan, combine 6 tablespoons (85 g) butter, maple syrup, 1/2 cup (110 g) brown sugar, corn syrup, and 1/4 teaspoon salt. Bring to a boil over medium heat and simmer for 3 minutes. Stir in 1/2 teaspoon vanilla extract.
  3. Pour the hot syrup mixture into the prepared cake pan. Scatter 1 1/2 cups (150 g) chopped pecans evenly over the syrup. Set aside.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, remaining 1/4 teaspoon salt, cinnamon, and nutmeg.
  5. In a large bowl, beat 1 cup (226 g) softened butter for 1 minute. Add the granulated sugar and remaining 1/4 cup (55 g) brown sugar. Beat on medium-high speed for 2 minutes until light and fluffy.
  6. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Stir in the remaining 1/2 tablespoon vanilla extract.
  7. Add half of the flour mixture and mix on low speed. Pour in the buttermilk and stir. Add the remaining flour mixture and stir until just combined. Fold in the remaining 1/2 cup (50 g) chopped pecans.
  8. Carefully spread the batter over the pecan topping in the cake pan using a spatula.
  9. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean and the cake reaches a safe internal temperature of 160°F (71°C) for dishes containing eggs.
  10. Let the cake cool in the pan for 15 minutes. Place a plate over the pan and carefully flip it upside down to release the cake. Let it cool completely before slicing.

Notes

  • Dishes containing eggs must reach a safe internal temperature of 160°F (71°C). You can check this with an instant-read thermometer inserted into the center of the cake.
  • If using a 9-inch pan instead of a 10-inch pan, the cake will need more time to bake. Place a baking sheet under the pan to catch any bubbling syrup.
  • Do not let the cake cool in the pan for longer than 15 minutes. The caramel layer will harden and stick to the parchment paper if it gets too cold.

Keywords: pecan pie cake, fall desserts, Thanksgiving cake, upside down cake, pecan dessert

Find it online: https://recipesbysofia.com/pecan-pie-cake/