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Pecan Upside-Down Cake

Posted By Jennifer On November 28, 2011 @ 7:32 pm In cakes | Comments Disabled

Recipe from Taste of the South. Read and see more at Bake or Break.


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 & 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup + 2 tablespoons buttermilk
  • 1 cup chopped pecans
  • 1/4 cup unsalted butter, melted
  • 1 cup firmly packed light brown sugar
  • 1/4 cup heavy whipping cream
  • 1 cup pecan halves

Preheat oven to 350°.

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add sugar and beat until fluffy. Add eggs, one at a time, and beat well after each. Mix in vanilla.

In a separate bowl, combine flour, baking powder, and salt. Sift mixture twice.

Add flour mixture to butter mixture, alternating with buttermilk. Begin and end with flour mixture. Fold in chopped pecans.

Combine melted butter and brown sugar. Add cream and stir until smooth.

Pour butter/brown sugar mixture into bottom of 9-inch round cake pan. Arrange pecan halves in butter/brown sugar mixture. Spoon cake batter over pecan halves.

Bake 40-45 minutes, or until a wooden pick inserted in the center comes out clean. Run a knife around the edges of the pan to loosed cake. Turn cake onto serving dish immediately. Serve with Brown Sugar Brandy Sauce, if desired.

Brown Sugar Brandy Sauce

  • 3 tablespoons unsalted butter
  • 2 cups firmly packed light brown sugar
  • 1/4 cup brandy
  • 1/4 cup heavy whipping cream

Melt butter over medium heat in a saucepan. Add brown sugar and whisk to combine. Add brandy and whisk to combine. Add cream and whisk until smooth.

Cook, whisking frequently, 2-3 minutes or until sauce is heated through.

Sauce can be made ahead and refrigerated. Reheat in the microwave for serving.

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