Pecan Upside Down Cake (VIDEO)
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! 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!
Servings: 6
Calories: 949kcal
Equipment
Ingredients
For the Cake
- 150 g Unsalted butter 82% fat, room temperature (soft)
- 200 g Granulated sugar
- 1½ teaspoon Vanilla extract
- 2 Eggs room temperature
- 110 g Yogurt thick full fat Greek or Turkish style yogurt at room temperature
- 45 g Whole milk room temperature
- 240 g All purpose flour
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
For the Pecan topping
- 300 g Pecan
- 60 g Sugar granulated or brown sugar or a mix
- 60 g Unsalted butter 82% fat
Instructions
- Place pecans on the bottom of the baking pan
- Heat sugar and butter and cook for 1-2 minutes over low-medium heat mixing it with a hand whisk to avoid butter separating, then pour it over the pecans and set the pan aside
- Prepare the cake by creaming soft butter and sugar with an Electric hand mixer for a good 3-5 minutes until fluffy, then add in vanilla
- Whip room temp eggs into the mixture very slowly while your Electric hand mixer is still on
- Sift dry ingredients together: flour, baking powder and salt
- Mix room temperature yogurt and room temperature milk together for a few seconds, this will be your wet ingredients
- Switch to a Rubber spatula and fold the dry ingredients and wet ingredients into the mixture in 4 steps: wet, dry, wet, dry
- Pour cake batter on top of the caramel pecan layer
- Bake the cake for 1h at 175 C / 347 F (no fan). The cake is ready when it has a nice rise and when a toothpick inserted into the middle comes out clean
- Let the cake fully cool before flipping it over and removing the tin
- Store at room temperature for 2-3 days
Video
Notes
INGREDIENT NOTES
- Use always unsalted butter in baking and add the salt separately
- All ingredients must be at room temperature to properly emulsify: eggs, butter, yogurt, milk, etc.
- Feel free to substitute pecans with walnuts
- Digital scale is required for a consistent, happy baking experience
- Worth to use parchment paper on the bottom and side as well of your pan so you can easier remove the cake when turning it upside down
- Mixing the cake batter is super quick and straightforward however please follow the recipe in regards to 1. every ingredient should be at room temperature 2. whisk butter and sugar until fluffy then slowly add the egg in o the mixture 3. remaining wet and dry ingredients should be added to the mixture in 4 steps: wet, dry, wet, dry using a spatula. Do not use a mixer at that point
- When melting the butter and sugar, make sure not to over-heat the mixture as the butter would separate in that case. You can save it by using a whisk and try to emulsify them back together
- Always pre-heat your oven and consider using a digital oven thermometer for the best results
- Baking will take a relatively long time (1 hour in my oven). Focus on the texture, not the time, and apply the toothpick check (it should come out clean) to avoid raw cake
Nutrition
Calories: 949kcal | Carbohydrates: 82g | Protein: 12g | Fat: 67g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 337mg | Potassium: 319mg | Fiber: 6g | Sugar: 47g | Vitamin A: 1012IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 4mg