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Pecan Upside Down Cake

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Love sticky buns? You're sure to love this easy to make Pecan Upside Down Cake just as much or more. This straightforward, easy and uncomplicated recipe goes together in minutes. The cake is a high ratio cake (think reverse creaming) and is the easiest one to make. A generous topping of pecans bound in caramel over a tender cinnamon cake makes this one of those recipes you'll reach for over and over for a quick treat.

A slice of the pecan upside down cake sits on a white plate with a lace edge which sits o ntop of another orangish pate.

The buttermilk cake is unbelievable on its own both for its amazing taste and how easily it goes together. While I have added cinnamon and nutmeg to the batter, it can be omitted and it becomes the best yellow cake ever. It's incredibly soft, moist and lasts for days at room temperature.

Other cakes your sure to love include: the Orange Pistachio Loaf Cake, Spirited Marble Cake, Apple Spice Bundt Cake, Orange Almond Teacake, Pina Colada Cake, and the Espresso Fudge Cake.

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What is a High Ratio Cake?

A high ratio cake requires the sugar to be the same weight or exceed the weight of the flour. This type of cake is also referred to as reverse creaming. The volumes will be different which is why weight is specified.

It is the easiest of all cakes to make yielding a tender, moist cake. The only other caveat is the butter must be very soft - around 75°F so it blends in completely and quickly.

Why You'll Love This Pecan Upside Down Cake

  • It's amazingly easy to make.
  • There are no complicated ingredients, equipment or instructions.
  • In a word, the cake is easy to make.
  • The cake can be stored at room temperature for several days if covered.

Recipe Ingredients

Pecan Topping

The ingredients for the pecan layer are pecans, brown sugar, butter, golden syrup and vanilla.

FRONT ROW: Golden Syrup (honey or clear corn syrup can be used), vanilla

MIDDLE ROW: Unsalted butter

BACK ROW: Pecans, brown sugar

Yellow Buttermilk Cake

The ingredients for the yellow buttermilk cake are ett ylks, buttermilk, vanilla cake flor, granulated sugar, baking powder, baking soda, salt, and unsalted butter.

FRONT ROW: Baking soda, vanilla, baking powder, cinnamon

SECOND ROW: Unsalted butter

THIRD ROW: Nutmeg, egg yolks, salt

BACK ROW: Cake flour, granulated sugar, buttermilk

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

Topping

This collage for the pecan topping shows the ingredients in a saucepan, brought to a boil, the chppped pecans added and then stirred in,

Step 1. If the pecans are halves or in large pieces, chop them so make them smaller. For an easy way to do this see my post, Chopping Nuts - A Quicker Way. Combine the butter, golden syrup (or honey or corn syrup) and vanilla in a medium size saucepan. Step 2. Bring to a simmer. Wash the sides of the pan down with a pastry brush and cold water. Bring to boil. Step 3. Immediately remove the pan from the heat and add the chopped pecans. Step 4. Stir to evenly distribute them.

This collages shows the pecan topping in the cake pan, the yolks, buttermilk and vanilla in a bowl, then mixed and the dry ingredients in a mixing bowl.

Step 5. Spray a 9" round cake pan well with a non-stick baking spray. Pour the pecan topping into the prepared cake pan and even it out. Set aside. Step 6. Place the yolks, ¼ of the buttermilk and vanilla in a bowl. Step 7. Whisk to combine. Step 8. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

This collages shows the dry ingredients, the butter and the remaining buttermilk in the mixing owl, then, part of the egg mixture added and the completed batter.

Step 9. Add the softened butter and the remainder of the buttermilk to the bowl. Step 10. Beat for 2 minutes to mix well. Step 11. Add ⅓ of the egg yolk mixture and mix for 30 seconds on medium. Step 12. Repeat two more times to finish the batter.

The batter is poured over the pecan topping, evened out, baked and released with the pecans on top.

Step 13. Line a rimmed baking sheet with foil and place the cake pan in it. Pour the batter into the pan over the pecan layer. Step 14. Smooth out the batter. Step 15. Bake as called for. If it cracks slightly that's fine. It will be on the bottom. This can happen if the pecan layer liquifies, which it will, and pushes the batter up. Step 16. After removing from the oven, let it rest for 10 to 15 minutes and then turn it out onto a serving plate or cake board. Do not wait too long or the pecan layer will set up and stick to the pan. Also, be careful as the pan and pecan layer will be very hot.

Recipe FAQ'S

What type of pan works best for the pecan upside down cake?

A heavy, light-colored metal pan works best because it promotes even caramelization without burning. Avoid dark pans or glass dishes, which can cause the topping to overcook.

Why was my pecan topping grainy?

Because the sugar was not completely dissolved. Recipes that include an invert sugar such as golden syrup, corn syrup, or honey aid in obtaining a smooth caramel. Washing down the sides of the pan after the ingredients come to a boil also helps ensure no sugar crystals are stuck to the side. These can cause a graining texture also. It only takes one grain of undissolved sugar to granulate the entire batch.

What one ingredient can give this cake a deeper taste.

Using brown sugar instead of granulated sugar intensifies the caramel coating the pecans.

Expert Tips

  • Let the pecan topping mixture just come to a boil. Do not let it boil any longer.
  • Follow the times given for beating the batter for the best results.
  • The cinnamon and nutmeg are optional. If omitted it becomes a yellow cake.
  • If the nuts are large or halves, chop them smaller.
  • Be sure to wait 10 to 15 minutes to release the cake but no longer or the caramel will cool too much and separate from the cake.
  • Wash the sides of the pan down with a pastry brush dipped in cold water.
  • A temperature of about 75° to 77°F works well for the softened butter..
  • Either golden syrup, corn syrup or honey will work well with the pecans. Of the three, honey is my least favorite as it can burn easily.
  • The cake isn't yellow because I added optional spices to it.
A slice of the pecan upside down cake sits on a white plate with a lace edge which sits o ntop of another orangish pate.

Other Cakes You're Sure to Love

A slice of the pecan upside down cake sits on a white plate with a lace edge which sits o ntop of another orangish pate.

Pecan Upside Down Cake

Helen S. Fletcher
Love sticky buns? You're sure to love this easy to make Pecan Upside Down Cake just as much or more. This straightforward, easy and uncomplicated recipe goes together in minutes.
No ratings yet
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Cake
Cuisine American
Servings 10 servings
Calories 482 kcal

Equipment

  • 9x2" round cake pan

Ingredients

Pecan Topping

  • ½ cup unsalted butter (114 grams or 1 stick)
  • ¼ cup golden syrup, corn syrup or honey
  • ½ cup dark or light brown sugar (100 grams)
  • 1 teaspoon vanlla
  • 1 cup pecan pieces (150 grams)

Yellow Buttermilk Cake

  • 4 large egg yolks (68 grams)
  • ⅔ cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 ½ cups cake flour (200 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon, optional
  • ½ teaspoon nutmeg, optional
  • ½ cup unsalted butter (114 grams or 1 stick)

Instructions
 

Pecan Topping

  • Spray the bottom and sides of a 9x2 or 9x3 inch round cake pan with a solid bottom with a non-stick baking release. Set aside.
  • In a medium size saucepan , combine the butter, the syrup, brown sugar and vanilla. Just as it begins to come to a simmer wash the sides of the pan down with a pastry brush dipped in cold water. As soon as it just comes to a boil remove it from the heat.
  • Stir in the pecans. Pour into the prepare pan and set aside.

Yellow Buttermilk Cake

  • The butter must be very soft, but not unny in anyway, A emperatue of about 75°F is ideal.
  • Preheat the oven to 350°F.
  • Whisk the yolks, ¼ of the buttermilk and vanilla in a small bowl. Set aside.
  • In a mixing bowl, combine the dry ingredients and mix briefly to blend. Add the butter and the remaiing buttermilk. Mix on low until the ingredients are moistened, then raise to medium and beat for 2 minutes, Scrape down.
  • Add the egg yolk mixture in thirds, beating 30 secnds after each addition. Scrape down between additions.
  • The batter will be thick. Transfer it to the cake pan with the pecans and spread it out evenly.
  • Bake for 35 to 40 minutes or until deeply browned and a tester comes out clean. If the top is browning to much, tent it with foil.
  • Let the cake rest in in its pan for 10 to 15 minutes. Then carefully invert it onto a serving plate or cake board.
  • After cooling completely, the covered cake can be store for several days, at room temperature.

Notes

There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
Unless otherwise noted, salt refers to table salt.
­­­­­­­­­­­­­­­­Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
_________________________________________________
Let the pecan topping mixture just come to a boil. Do not let it boil any longer.
Follow the times given for beating the batter for the best results. 
The cinnamon and nutmeg are optional. If omitted it becomes a yellow cake. 
If the nuts are large or halves, chop them smaller. 
Be sure to wait 10 to 15 minutes to release the cake but no longer or it the caramel will cool too much and separate from the cake. 
Wash the sides of the pan down with a pastry brush dipped in cold water. 
A temperature of about 75° to 77°F works well. 
Either golden syrup, corn syrup or honey will work well with the pecans. Of the three, honey is my least favorite as it can burn easily. 
The cake isn't yellow because I added optional spices to it. 

Nutrition

Serving: 10servingsCalories: 482kcalCarbohydrates: 54gProtein: 5gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 124mgSodium: 224mgPotassium: 112mgFiber: 2gSugar: 39gVitamin A: 698IUVitamin C: 0.1mgCalcium: 101mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
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  1. Ellen says

    What the heck happened? I followed directions as printed and the cake never baked though. I baked it for 30 minutes, tested, and it seemed done. After sitting 15 minutes, I unmolded and found it raw underneath. Flopped it back into pan and baked it another 10 minutes, but it came out the same, so now it is in the trash. One issue is that I use metric measures and it says 200 g brown sugar in the pecan mix, which looked like a lot more than 1/2 cup, but I went with it instead of with my gut and after the baking debacle, looked it up. Looks like a typo-- should be 1/2 that--100 grams.
    Would that alone have affected the cake baking? Ellen

    Reply

    • Helen S Fletcher says

      Hi Ellen - I am so so sorry to hear this. Thank you for bringing this to my attention. The sugar should have been 100 grams as you found out. The other misprint was the tine should have been 35 t0 40 minutes of baking. The top of the cake should have been deeply browned as in the photo. I'm not sure why your tester came out clean.

      Reply