Pecan Upside Down Cake//..//==

2 Reviews

Pumpkin pie spice and sour cream make this pecan pie-inspired cake perfect for fall.

Pecan Upside Down Cake — Photo: Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Active Time:

10 mins

Total Time:

1 hr 25 mins

Servings:

Pecans get the sticky, gooey pecan pie treatment as the topping to this warmly spiced cake. Using sour cream alongside the milk in the recipe helps bump up the fat content in the cake, resulting in a richer, more moist crumb. If you prefer a more subtly-flavored cake, skip the pumpkin pie spice altogether, or swap it for cinnamon. Serve the cake as a brunch treat, with afternoon tea, or as a dessert with a dollop of whipped cream.

Frequently Asked Questions

How do you flip an upside down cake?

To flip an upside down cake, run a small sharp knife along the edges of the cake pan to release it from the sides. Place a serving plate on top of the cake pan and flip over so the plate is now on the bottom. If the cake doesn’t release immediately, try gently tapping on the top of the cake pan so it’ll release.
Should you use parchment in the bottom of your pan?

While testing this recipe, we found that using parchment made the pecan and caramel mixture stick to the bottom of the pan. Instead, just heavily grease the pan with cooking spray.

Notes from the Food & Wine Test Kitchen

Letting the cake cool five minutes before flipping it means it’s warm enough for the caramel to not stick to the pan and release easily without the pan being too hot to handle.

Make ahead

Cover and store any leftover cake at room temperature for three days.

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Ingredients

2 cups chopped pecans, divided
1 cup unsalted butter
1/2 cup packed light brown sugar
1/4 cup dark corn syrup
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 large eggs
1/2 cup whole milk
1/3 cup sour cream
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Generously spray a 9-inch round (2-inch deep) cake pan with cooking spray. Sprinkle 1 1/2 cups pecans on the bottom of prepared pan.
Melt butter in a small saucepan over medium heat. Transfer 1/2 cup melted butter to a small bowl; set aside. Stir brown sugar and corn syrup into remaining butter in saucepan. Cook over medium heat, whisking constantly, until emulsified and creamy, about 1 minute. Pour over pecans in cake pan; set aside.
Whisk together flour, granulated sugar, pumpkin pie spice, baking powder, salt, and baking soda in a large bowl. Create a well in the center of dry ingredients and whisk in eggs, milk, sour cream, vanilla, and reserved 1/2 cup melted butter until combined. Stir in remaining 1/2 cup pecans. Spoon over pecan mixture in pan.
Bake the cake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pan 5 minutes. Invert onto a serving platter and cool another 30 minutes before serving.