Description

A rich and comforting Pecan Upside-Down Cake with a glossy caramelized pecan topping and a tender sour cream cake flavored with vanilla and cinnamon. Perfect for holidays, family gatherings, or cozy weekend baking.

Ingredients

1/2 cup unsalted butter

3/4 cup brown sugar

2 tablespoons honey

1 1/2 cups pecan halves

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup sour cream

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Instructions

Preheat the oven to 350°F (175°C) and generously grease a 9-inch round cake pan.
Melt 1/2 cup butter in a saucepan over medium heat. Stir in the brown sugar and honey until the mixture is smooth.
Pour the warm caramel mixture into the prepared cake pan and spread it into an even layer.
Arrange the pecan halves over the caramel in an even or decorative pattern.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients and mix only until combined.
Carefully spoon and spread the batter over the pecan topping without disturbing the pecans. Smooth the surface evenly.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cake in the pan for about 10 minutes, then run a knife carefully around the edge to loosen it.
Place a serving plate over the pan and carefully invert the cake onto the plate. Let the caramelized topping settle for a few minutes before slicing and serving.

Notes

For extra warmth, add a small pinch of nutmeg with the cinnamon.

Replace the honey with maple syrup for a maple pecan variation.

Part of the pecans can be replaced with walnuts for a mixed-nut topping.

Add finely grated orange zest to the batter for a brighter citrus flavor.

Chopped pecans can be used instead of pecan halves for a more rustic topping.

Invert the cake after about 10 minutes of cooling so the caramel topping is still warm enough to release easily.

Store covered at room temperature for 1–2 days or refrigerate for up to 4 days.

Individual slices can be frozen in freezer-safe wrapping and a sealed container, then thawed in the refrigerator before serving.

Refrigerated slices can be brought to room temperature or briefly reheated until just warm.

Prep Time: 20 minutes
Cook Time: 40–45 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 32 g
Sodium: 240 mg
Fat: 25 g
Saturated Fat: 11 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 47 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 85 mg