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A buttery, moist cake topped with gooey caramelized pecans that flips into a stunning dessert.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup unsalted butter (for topping)
  • 1 cup brown sugar
  • 1 1/2 cups pecan halves
  • 1/2 cup unsalted butter, softened (for cake)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk

Equipment

  • cake pan
  • mixing bowls

Method
 

  1. Preheat oven to 350°F and melt butter in a cake pan.
  2. Sprinkle brown sugar evenly over butter and arrange pecans on top.
  3. Cream butter and sugar until fluffy, then add eggs and vanilla.
  4. Mix flour, baking powder, and salt, then add alternately with milk.
  5. Spread batter over pecan topping and smooth the top.
  6. Bake 40–45 minutes until a toothpick comes out clean.
  7. Cool 10 minutes, then invert cake onto a serving plate.

Nutrition

Calories: 430kcalCarbohydrates: 48gProtein: 5gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 180mgPotassium: 160mgFiber: 2gSugar: 34gVitamin A: 10IUCalcium: 6mgIron: 8mg

Notes

Flip the cake while still warm to keep the topping intact.

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