Pecan Upside Down Cake

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A from-scratch sour cream cake with a buttery brown sugar and pecan topping. Bake it in one 9-inch round pan, then flip it while warm and let the topping set before slicing.

Prep Time20

Cook Time35

Cooling Time1

Total Time1 55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 582kcal

Author: Jessica Burgess

Equipment

1 9-inch round metal cake pan at least 2 inches deep
1 Small saucepan
mixing bowls
1 Hand mixer or stand mixer
1 rubber spatula
1 Rimmed heatproof serving plate wider than the cake pan
1 wire rack

Ingredients

For the Pan

2 tablespoons unsalted butter softened

Pecan Topping

¼ cup unsalted butter
½ cup light brown sugar packed
2 tablespoons light corn syrup
2 tablespoons heavy whipping cream
⅛ teaspoon salt
1 ¼ cups pecans coarsely chopped

Sour Cream Cake

1 ½ cups all-purpose flour 180 grams, spooned and leveled
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter softened
¾ cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
½ cup sour cream full-fat preferred
¼ cup whole milk

Instructions

Preheat the oven to 350°F with a rack in the center. Butter the bottom and sides of a 9-inch round metal cake pan, at least 2 inches deep, with 2 tablespoons softened butter.
In a small saucepan, melt ¼ cup butter over low heat. Stir in the brown sugar, corn syrup, cream, and salt. Stir until combined and the first small bubbles appear, then remove from the heat. Stir in the pecans and spread the pecan mixture evenly in the prepared pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a small bowl, stir together the sour cream and milk.
In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes, until lighter and fluffy. Beat in the eggs one at a time, then the vanilla, scraping the bowl as needed.
On low speed, add the dry ingredients in three portions, alternating with the sour cream mixture in two portions. Mix just until combined.
Spoon the batter in dollops over the pecans, then gently spread it into an even layer.
Bake for 35–45 minutes, until the center is set and springs back when gently pressed.
Let the cake rest in the pan for 10 minutes. Loosen the edges, place a rimmed heatproof serving plate wider than the pan on top, and carefully invert using oven mitts. Lift off the pan and spoon any loose topping or topping left in the pan back onto the cake while warm.
Let the cake cool completely before slicing so the pecan topping can set.

Notes

Baking: My cake baked in 35 minutes in a metal pan. Allow 35–45 minutes and check that the center springs back when gently pressed.

Topping: Spoon loose pecans back onto the cake while the topping is warm. It firms up as it cools. Flip after the 10-minute rest rather than letting the cake cool completely in the pan.

Cooling: The 1-hour cooling time is an estimate and includes the 10-minute rest in the pan. Cool completely before slicing.

Storage: Once cool, cover and keep at cool room temperature for up to 1 day, or refrigerate for up to 3 days. Let refrigerated slices come toward room temperature before serving.

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