Dessert
Caramel Pecan Upside-Down Cake
1 h 15 minServes 10Nutri-Score D€€
D
1 h 15 min
1 h 15 minCaramel Pecan Upside-Down Cake
what you need
Ingredients
pecans (roughly chopped)Nuts & seeds200 g
butter (for the caramel topping)Dairy100 g
brown sugar (for the caramel topping)Pantry150 g
honeyPantry60 ml
heavy creamDairy60 ml
saltSpices2 g- butter (softened, for the cake batter)Dairy170 g
- granulated sugarPantry180 g
eggs (at room temperature)Other3 pieces- vanilla extractPantry10 ml
all-purpose flourGrains220 g- baking powderPantry8 g
milk (at room temperature)Dairy120 ml
per serving
Nutrition
344kcal
- Carbs
- 40 g
- Proteins
- 3 g
- Fat
- 19 g
what you’ll use
Tools
Springform pan
Saucepan
Mixing bowl
Whisk
Spatula
Oven
Cooling rack
step by step
Method
- Step 1
Prepare the pan and oven
- Preheat the oven to 180 °C.
- Line the base of the springform pan with baking paper and grease the sides.
- Step 2
Make the caramel topping
- Melt the butter in a saucepan over medium heat.
- Stir in the brown sugar, honey, cream and salt until smooth.
- Let the caramel bubble gently until slightly thickened.
- Step 3
Assemble the topping layer
- Pour the caramel into the prepared pan.
- Scatter the chopped pecans evenly over the caramel.
- Step 4
Cream the butter and sugar
- Beat the softened butter with the granulated sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each.
- Stir in the vanilla extract.
- Step 5
Make the cake batter
- Whisk the flour and baking powder together.
- Fold the dry ingredients into the butter mixture alternately with the milk until just combined.
- Step 6
Bake the cake
- Spread the batter evenly over the pecans and caramel.
- Bake until golden and a skewer inserted in the centre comes out clean.
- Step 7
Flip and cool
- Let the cake rest in the pan for a few minutes.
- Run a knife around the edge, invert onto a plate and lift off the pan.
- Cool on a rack before slicing.
most cooked first