This exceptional Pecan Upside Down Cake is a perfect dessert for Fall or Thanksgiving; the excellent harmony of moist yogurt cake as the base and caramelised pecan topping!
💡 Expert Tip: Pecan upside-down cake tastes incredible as-is! However, you can get creative and change some ingredients, like the topping, from nuts to bananas.
Gather all the ingredients and make sure that they're all at room temperature.
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Lay the pecans at the bottom of the baking pan. Then, pour melted butter-sugar mixture (caramel) over the pecans and set the pan aside.
Prepare the cake batter. Start with creaming butter and sugar together, then add eggs. Fold the wet and dry ingredients alternating each other into the butter-egg mixture.
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Finally, pour or pipe the cake batter into the cake pan (over the pecan mixture)
Bake the cake at 175 C/347 F (no fan) for 1 hour. After the cake cooled, grab a serving plate and use it to flip over the cake. Then, remove the cake tin. Decorate the top of the cake by dusting the edges with powdered sugar.
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The cake can be made in any pan you have, even in a Bundt pan to turn it into a festive Pecan Upside Down Bundt cake for Thanksgiving!