If you’re craving a dessert that perfectly combines buttery richness, sweet caramelized pecans, and tender cake, then you’re in for a treat with the Upside-Down Georgia Pecan Cake Recipe. This southern-inspired delight brings together the crunch of Georgia pecans with a luscious brown sugar glaze baked right into the cake, transforming any gathering into a cozy, memorable occasion. The balance of vanilla, hints of almond, and a moist crumb make this cake an irresistible favorite you’ll want to make again and again.
Ingredients You’ll Need
These simple yet essential ingredients each play a starring role, bringing texture, flavor, and moistness to the Upside-Down Georgia Pecan Cake Recipe. From the toasted pecans that provide that signature crunch to the rich, buttery cake base, every element is a must-have.
- Georgia pecans, 1 cup chopped: Adds that unmistakable nutty crunch and authentic southern flavor that defines the cake.
- Unsalted butter, ½ cup (for topping): Melts into the brown sugar to create a luscious caramel glaze under the pecans.
- Brown sugar, 1 cup packed: Provides deep, molasses-like sweetness and helps form the sticky topping.
- Heavy cream, 2 tablespoons: Adds richness to the caramel topping for extra indulgence.
- Vanilla extract, 2 teaspoons (divided): Infuses warmth and depth both in the topping and the cake batter.
- Pinch of salt (for topping): Balances sweetness so the flavors pop perfectly.
- All-purpose flour, 1 ½ cups: The foundation of the cake that ensures a tender but sturdy crumb.
- Baking powder, 1 ½ teaspoons: Leavens the cake for a light and fluffy texture.
- Salt, ½ teaspoon (for cake batter): Enhances the sweetness and richness overall.
- Unsalted butter, ½ cup softened (for cake): Creamed with sugar for a moist, flavorful base.
- Granulated sugar, 1 cup: Sweetens the cake and contributes to its golden color.
- Large eggs, 2: Give structure and richness to the cake batter.
- Milk, ½ cup: Keeps the cake tender and adds moisture for perfect crumb.
- Almond extract, ¼ teaspoon (optional): Offers a subtle nutty note that complements the pecans beautifully.
How to Make Upside-Down Georgia Pecan Cake Recipe
Step 1: Prepare the Pecan Topping
Start by melting ½ cup of unsalted butter in a small saucepan over low heat. Once melted, stir in 1 cup of packed brown sugar, 2 tablespoons of heavy cream, 1 teaspoon of vanilla extract, and a pinch of salt until everything is smooth and combined. Pour this luscious brown sugar mixture evenly into the bottom of your greased cake pan, then sprinkle the chopped Georgia pecans right on top. This sticky layer will caramelize beautifully as the cake bakes, giving you that irresistible pecan-topped finish.
Step 2: Mix Dry Ingredients
In a separate bowl, sift together 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. This ensures that your dry ingredients are well aerated and evenly distributed, which is key to a light and fluffy cake texture.
Step 3: Cream Butter and Sugar
Using a mixer, beat ½ cup of softened unsalted butter and 1 cup of granulated sugar together until the mixture is pale, creamy, and fluffy. This creaming process traps air that will help your cake rise and become beautifully tender.
Step 4: Add Eggs and Flavors
Mix in two large eggs one at a time, beating well after each addition to keep the batter smooth. Stir in 1 teaspoon of vanilla extract and the optional ¼ teaspoon of almond extract for that subtle, nutty undertone that pairs perfectly with pecans.
Step 5: Combine Wet and Dry Ingredients
Alternately add the sifted dry ingredients and ½ cup of milk to the creamed butter mixture, beginning and ending with the dry ingredients. Blend each addition just until combined to avoid overmixing, which can make the cake tough.
Step 6: Bake the Cake
Pour the cake batter evenly over the pecan topping in the pan. Bake at 350°F (175°C) for about 40-45 minutes or until a toothpick inserted into the center comes out clean. Once done, allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate, so the gooey pecans and caramel sauce shine on top.
How to Serve Upside-Down Georgia Pecan Cake Recipe
Garnishes
Enhance your cake by serving it with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream. A sprinkle of powdered sugar or a few extra toasted Georgia pecans on top amps up the visual appeal and texture contrast wonderfully.
Side Dishes
This cake pairs spectacularly with a hot cup of strong coffee or sweet tea, making it a perfect afternoon treat. For a decadent brunch spread, serve alongside fresh seasonal fruit or a creamy cheese plate to balance the sweetness.
Creative Ways to Present
For a festive twist, drizzle warm caramel sauce or a touch of maple syrup over the slice just before serving. You can also serve individual portions in mini ramekins or invert cake layers to create a layered mini upside-down pecan cake, perfect for dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer storage, refrigeration is recommended but bring the cake back to room temperature before serving to keep the pecan topping soft and luscious.
Freezing
If you want to enjoy this cake later, you can freeze it. Wrap individual slices or the whole cake (well wrapped in plastic and foil) and freeze for up to three months. Thaw overnight in the refrigerator before serving.
Reheating
Reheat slices in the microwave for 15-20 seconds or warm the entire cake in a preheated oven at 325°F (160°C) for about 10-15 minutes. This will revive the cake’s moist texture and soften the caramelized pecan topping.
FAQs
Can I use other nuts instead of Georgia pecans?
Absolutely! While Georgia pecans provide the classic flavor, you can substitute with walnuts or almonds if needed. Just keep in mind that pecans have a unique sweetness and texture that make this cake special.
Is it necessary to use both vanilla and almond extract?
No, the almond extract is optional and adds a subtle, nutty complexity. The vanilla extract is essential for a warm base flavor, but feel free to omit the almond if you prefer a simpler taste.
Can I make this cake gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free baking blend, but be sure it’s a one-to-one substitution designed for cakes. This will help maintain texture and structure.
How do I prevent the topping from sticking when I invert the cake?
Make sure your pan is well greased, and allow the cake to cool for about 10 minutes before flipping it out. Gently run a knife around the edges if necessary to loosen before inverting.
Can this Upside-Down Georgia Pecan Cake Recipe be made ahead for a party?
Definitely! You can prepare the cake a day in advance and store it covered at room temperature or refrigerated. Just bring it to room temperature before serving, and it will taste fresh and delicious.
Final Thoughts
Sharing the Upside-Down Georgia Pecan Cake Recipe feels like passing down a treasured Southern secret. Its rich, buttery layers and perfectly caramelized pecans will warm your heart and impress your friends or family. Whether it’s for a special occasion or a weekend treat, this cake promises to become a beloved staple in your kitchen—go ahead, give it a try and savor every slice!
Print
Upside-Down Georgia Pecan Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Upside-Down Georgia Pecan Cake is a delectable dessert featuring a rich buttery pecan topping caramelized with brown sugar and cream, layered over a moist and tender vanilla almond-flavored cake. Perfect for gatherings or as a comforting treat, this cake highlights the distinctive flavor and crunch of Georgia pecans in an easy-to-make upside-down style.
Ingredients
Pecan Topping
- 1 cup Georgia pecans, chopped
- ½ cup unsalted butter
- 1 cup brown sugar (packed)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Cake Batter
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ¼ teaspoon almond extract (optional)
Instructions
- Prepare the Pecan Topping: In a saucepan, melt ½ cup unsalted butter over medium heat. Stir in 1 cup packed brown sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Cook while stirring until the mixture is smooth and slightly thickened, about 3-5 minutes. Remove from heat and stir in the chopped Georgia pecans. Pour this mixture evenly into the bottom of a greased 9-inch round cake pan.
- Preheat the Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat ½ cup softened unsalted butter and 1 cup granulated sugar together until light and fluffy, about 3-4 minutes. This creates a light texture for the cake.
- Add Eggs and Flavorings: Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in 1 teaspoon vanilla extract and ¼ teaspoon almond extract if using, to add depth to the cake’s flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and ½ cup milk to the butter mixture, starting and ending with the flour. Mix each addition just until combined to avoid overmixing, which can make the cake tough.
- Pour Batter over Topping: Carefully spread the cake batter evenly over the pecan topping in the prepared pan.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges start to pull away from the sides of the pan.
- Cool and Invert: Allow the cake to cool in the pan on a wire rack for about 10-15 minutes. Run a knife around the edges to loosen, then place a serving plate over the pan and carefully invert the cake onto the plate so the pecan topping is on top.
- Serve: Let the cake cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or ice cream for an indulgent dessert.
Notes
- For best results, use fresh Georgia pecans for the authentic flavor and crunch.
- If you prefer a deeper caramel flavor, brown the butter slightly before making the topping but don’t burn it.
- The almond extract is optional but adds a wonderful complementary note to the vanilla.
- Make sure not to overmix the batter to keep the cake tender.
- Allow the cake to cool slightly before inverting to prevent the topping from sticking or breaking.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for 4-5 days.
