Ingredients
Scale
- 4 tablespoons unsalted butter (½ stick) + ½ cup (1 stick) softened
- ½ cup light brown sugar, packed
- 2 tablespoons maple syrup
- 1 cup pecan halves
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- ¼ cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Make the pecan layer by melting 4 tablespoons of butter, brown sugar, and maple syrup in a saucepan over medium heat until smooth (about 2 minutes). Pour into the prepared pan and arrange the pecans on top.
- Mix dry ingredients in a bowl: whisk together flour, baking powder, baking soda, and salt.
- Cream ½ cup butter and granulated sugar in another bowl until light and fluffy (about 2 minutes). Add eggs one at a time, mixing well after each. Add vanilla.
- Combine half of the dry ingredients with the butter mixture, then add sour cream and milk. Stir in remaining dry ingredients gently.
- Assemble by spreading the batter evenly over the pecan layer.
- Bake for 35-40 minutes or until a toothpick comes out clean from the center.
- Invert the cake after 10 minutes on a serving plate; peel off the parchment to reveal the topping.
Notes
Ensure all ingredients are at room temperature for best results. Don’t overmix the batter to avoid a dense cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Pecan Cake, Upside Down Cake, Dessert, Cake Recipe, American Dessert