Caramel Pecan Upside Down Cake with Cinnamon
A delicious dessert with a buttery cake layered with caramel, topped with roasted pecans and a hint of cinnamon, perfect for any occasion.
Ingredients
Caramel Layer
- ½ cup unsalted butter Melted
- 1 cup brown sugar
- 1 cup pecans Roasted and chopped
Cake Batter
- 1 cup all-purpose flour Can substitute with gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon Offers flavor depth
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk Can substitute with almond or oat milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a saucepan over low heat, melt the butter and stir in the brown sugar until fully dissolved.
- Pour the caramel mixture into the bottom of the prepared cake pan.
- Arrange the pecans evenly over the caramel layer.
Batter Preparation
- In a medium mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, using an electric mixer, beat the eggs and granulated sugar until light and fluffy.
- Add vanilla extract and milk to the egg mixture and mix until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
Baking
- Pour the batter over the pecans and caramel in the pan, smoothing the top.
- Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
Notes
For best taste, allow the cake to cool before serving. Can be made a day in advance to improve flavor.