Imagine a cake that perfectly combines the rich, buttery flavor of pecans with the tropical hint of coconut, all enveloped in a moist, fluffy cake. That’s what you’ll get with this Upside Down Pecan Cake. It’s a dessert that’s bound to be the star of any gathering, thanks to its unique texture and delightful flavor. Whether you’re baking for a holiday, a family get-together, or just because, this cake promises to please every palate. Let’s dive into the recipe for this crowd-pleasing treat!
Ingredients :
For the Cake:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 cup whole milk
For the Topping:
- 2 cups toasted pecans, chopped
- 3/4 cup shredded coconut
- 2/3 cup brown sugar, packed
- 6 tablespoons butter, melted
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Instructions :
- Prepare the Oven and Pan: Preheat your oven to 350°F (177°C). Line a 12×17-inch jelly roll pan with aluminum foil, making sure it hangs over the sides a bit. Grease the foil with non-stick spray to ensure easy removal later.
- **Make
Upside Down Pecan Cake
Introduction
Imagine a cake that perfectly combines the rich, buttery flavor of pecans with the tropical hint of coconut, all enveloped in a moist, fluffy cake. That’s what you’ll get with this Upside Down Pecan Cake. It’s a dessert that’s bound to be the star of any gathering, thanks to its unique texture and delightful flavor. Whether you’re baking for a holiday, a family get-together, or just because, this cake promises to please every palate. Let’s dive into the recipe for this crowd-pleasing treat!
Ingredients :
For the Cake:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 cup whole milk
For the Topping:
- 2 cups toasted pecans, chopped
- 3/4 cup shredded coconut
- 2/3 cup brown sugar, packed
- 6 tablespoons butter, melted
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Instructions :
- Prepare the Oven and Pan: Preheat your oven to 350°F (177°C). Line a 12×17-inch jelly roll pan with aluminum foil, making sure it hangs over the sides a bit. Grease the foil with non-stick spray to ensure easy removal later.
- Make the Pecan Topping: In a small bowl, mix together the chopped pecans, brown sugar, and shredded coconut. Sprinkle in the ground cinnamon and salt, and stir until well combined. Spread this pecan mixture evenly across the bottom of the prepared pan. Drizzle the melted butter and vanilla extract over the pecan mixture.
- Prepare the Cake Batter: In a large bowl, whisk together the flour, baking soda, and salt. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and brown sugar, and continue to beat on high speed for 3 full minutes until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully combined. Scrape down the sides and bottom of the bowl as needed.
- Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing each addition just until incorporated. Be careful not to overmix the batter, as this can make the cake dense.
- Assemble and Bake: Carefully spread the cake batter over the pecan mixture in the pan, smoothing it out into an even layer. Bake for 20-22 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Cool and Invert: Remove the cake from the oven and allow it to cool in the pan for about 5-10 minutes. Run a knife around the edges of the pan to loosen the cake. Using the overhanging foil, carefully invert the cake onto a platter. Let it cool for an additional 10-20 minutes before serving to allow the topping to set.
Conclusion :
This Upside Down Pecan Cake is not just a treat for the taste buds but also a delight to present. The beautiful layer of toasted pecans and coconut on top creates a stunning visual, while the moist, tender cake underneath provides a perfect balance of flavors and textures. Whether you’re enjoying a slice with a cup of coffee or serving it as a dessert at a special occasion, this cake is sure to become a favorite. Happy baking, and enjoy every delicious bite!
Nutrition Information (per serving)
- Calories: 300kcal
- Carbohydrates: 32g
- Protein: 3g
- Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 46mg
- Sodium: 251mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 22g
- Vitamin A: 385IU
- Vitamin C: 0.2mg
- Calcium: 43mg
- Iron: 1mg
Source of the picture : Kitchen Crafty Fun
