This pecan upside down cake is made with a moist and simple vanilla cake and topped with an easy caramel pecan topping.
INGREDIENTS
½ cup Butter soft, unsalted
½ cup Granulated sugar
½ cup Brown sugar
1 teaspoon Vanilla extract
1 cup Buttermilk
2 Eggs large
2 cups Flour
½ teaspoon Kosher salt
2 teaspoon Baking powder
½ teaspoon Baking soda
Pecan topping
3 tablespoon Corn syrup
½ cup Brown sugar
1 cup Pecan chopped
115 g Butter
¼ teaspoon Kosher salt
INSTRUCTIONS
Preheat an oven to 180c (350f) and line a 9 inch pan with parchment paper. Butter the cake pan with room temperature butter to prevent the cake from sticking to the pan.
Into a medium-sized saucepan, over medium heat, add the brown sugar, kosher salt, butter, and corn syrup. Mix them together using a wooden spoon until the mixture is almost completely dissolved.
Add the chopped pecan and stir until all the pecans are covered with the caramel. Set the pecan mixture aside to cool and make the vanilla cake.
In a large mixing bowl, add the flour, baking powder, and baking soda, and mix with a whisk until combined. Set aside.
In a big mixing bowl, add the softened butter, sugar, brown sugar, and vanilla extract, and mix with an electric hand mixer for 2-3 minutes. Add the eggs and mix until well combined.
Add ½ of the dry ingredient mixture and ½ of the buttermilk into the butter mixture and mix with an electric hand mixer until just combined.
Add the remaining dry ingredients and the buttermilk and mix until just combined.
Pour the cooled pecan mixture into the prepared buttered baking pan and spread it with a spoon.
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