Description
A moist and nutty cake baked with a caramelized pecan topping. You flip it after baking for a beautiful presentation.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 1/2 cups pecan halves
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Melt 1/2 cup butter in a 9-inch round cake pan.
- Sprinkle brown sugar evenly over the melted butter.
- Arrange pecan halves in a single layer on top of the sugar.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream 1/4 cup butter and granulated sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Add flour mixture alternately with milk, beginning and ending with flour. Mix until just combined.
- Pour batter over the pecan layer and spread evenly.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes. Then invert onto a serving plate.
- Serve warm or at room temperature.
Notes
- You can substitute pecans with walnuts if desired.
- Use a knife to loosen the edges before flipping.
- Serve with whipped cream for extra richness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg