Description
This Upside-Down Georgia Pecan Cake is a delightful Southern dessert featuring a rich caramelized pecan topping baked to golden perfection. The moist cake pairs the sweet, buttery flavors of pecans and brown sugar with a tender, fluffy crumb enhanced by hints of vanilla and almond extracts. Perfect for gatherings or a comforting treat, this classic cake celebrates the iconic Georgia pecan in an indulgent upside-down presentation.
Ingredients
Scale
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
- 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 Topping: In a medium saucepan, melt ½ cup unsalted butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Cook, stirring occasionally, until the mixture is smooth and slightly thickened, about 3-4 minutes. Remove from heat and stir in the chopped Georgia pecans.
- Assemble the Pan: Pour the pecan topping mixture evenly into the bottom of a greased 9-inch round cake pan or cast-iron skillet. Spread it out to cover the entire base.
- Preheat the Oven: Preheat your oven to 350°F (175°C) while you prepare the cake batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and ½ teaspoon salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, approximately 3-4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and almond extract (if using) until combined.
- Combine Wet and Dry: Alternately add the dry ingredient mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition until just combined; be careful not to overmix.
- Pour Batter over Topping: Carefully spoon the cake batter over the pecan topping layer in the pan, spreading evenly with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-52 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Flip: Allow the cake to cool in the pan on a wire rack for 10-15 minutes. Then, run a knife around the edges to loosen, place a serving plate over the pan, and invert the cake onto the plate to reveal the caramelized pecan topping.
- Serve: Slice and serve warm or at room temperature. This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream.
Notes
- Ensure the butter for the topping is fully melted and combined for a smooth caramel sauce.
- Allow the cake to cool slightly before inverting to prevent the topping from sticking to the pan.
- The almond extract is optional but adds a lovely subtle flavor that complements the pecans.
- For a deeper caramel flavor, you can toast the pecans lightly before mixing them into the topping.
- If using a cast-iron skillet, it is ideal for better heat distribution and presentation.
- Store any leftovers covered at room temperature for up to two days or refrigerated for up to four days.
