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
Scale
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.
