Description
There’s nothing quite like the flavors of Pecan Pie in a soft, delicious yellow cake. This Pecan Upside Down Cake has a crunchy, spiced pecan topping over a moist, vanilla cake underneath. It’s the perfect treat when you’re craving a homemade cake without the fuss layers and frosting. Serve this southern inspired buttery cake warm with a scoop of ice cream or at room temperature with a cup of coffee.
Ingredients
Scale
Topping:
- 6 Tablespoons butter
- 3/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups pecans
- 2/3 cup shredded, sweetened coconut
Cake:
- 2 cups flour
- 1 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350ºF.
- For the topping, add butter to an 8×8-inch pan, and put it in the preheating oven to melt (remove after melted and set aside).
- For the cake, combine flour, baking powder, and salt in a large bowl and set aside.
- In a separate large bowl, beat butter and sugar together until light and fluffy.
- Add vanilla and eggs, and beat until well combined.
- Beat in half the buttermilk.
- Add half the flour mixture to the wet ingredients and stir to combine.
- Repeat with second half of buttermilk and second half of flour mixture.
- Returning to the melted butter in the baking pan, add brown sugar, and mix into the butter.
- Layer pecans, coconut, cinnamon, and salt on top of the butter sugar mixture.
- Pour cake batter over the top of the pecan mixture.
- Bake in the center of the oven for 45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and loosen edges of cake from the sides with a butter knife or spatula.
- Invert over a large pan or plate to cool.
- Serve & enjoy!
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
