Pecan Upside Down Cake

This Pecan Upside Down Cake combines the flavors of a pecan pie with the texture of an upside down cake.

This cake is the is the perfect Thanksgiving or Christmas dessert.

The only thing that can make it even better is a big scoop of vanilla ice cream, and maybe a steaming cup of hazelnut coffee to go along with it.

Ingredients

5 tablespoons Butter, divided into 3 tablespoons and 2 tablespoons, plus extra to grease a baking dish
1/2 cup plus 2 tablespoons brown sugar
2 tablespoons corn syrup
About 7 ounces chopped pecans
4 tablespoons shortening
3/4 cups granulated sugar
2 medium eggs
1-1/2 teaspoon vanilla extract
1-1/2 cups flour
2 teaspoons baking powder
1/4 cup heavy cream
1 tablespoon sour cream

Butter an 10 inch baking dish and set aside.
In a pan, melt the butter on low-medium heat. Add the brown sugar and corn syrup. Stir until melted.

Once combined, you get a sort of caramel mixture.

Turn off the heat and stir in the teaspoon vanilla extract. Pour the sugar mixture into the prepared baking dish.

In a large bowl, combine the shortening, granulated sugar, vanilla and eggs. The shortening will help keep cake from spreading too much, while the butter adds that delicious taste.

Bake in a preheated oven at 350 degrees Fahrenheit for about 35 minutes, or until the top is golden or a toothpick comes out clean.
Let the cake rest in the pan for 5 minutes after taking it out of the oven.
Top the pan with a heat resistant plate.
While wearing oven mitts, flip the cake over onto the pan.
Run the top and sides over with a warm damp towel. The cake should plop into your plate.

Enjoy warm or at room temperature.

I like to serve the slice of pecan cake with a scoop of vanilla ice cream or a dollop of Brown Sugar Whipped Cream.

If you enjoyed this Pecan Upside Down Cake, check out some more tasty dessert ideas.

This Pecan Upside Down Cake combines the flavors of a pecan pie with the texture of an upside down cake. It’s perfect for the holidays.

Course Dessert

Cuisine American

Keyword Cake, Pecan

5 tablespoons Butter divided into 3 tablespoons and 2 tablespoons, plus extra to grease a baking dish
1/2 cup plus 2 tablespoons brown sugar
2 tablespoons corn syrup
About 7 ounces chopped pecans
4 tablespoons shortening
3/4 cups granulated sugar
2 medium eggs
1-1/2 teaspoon vanilla extract
1-1/2 cups flour
2 teaspoons baking powder
1/4 cup heavy cream
1 tablespoon sour cream
Bake in a preheated oven at 350 degrees Fahrenheit for about 35 minutes or until the top is golden or a toothpick comes out clean.
Let the cake rest in the pan for 5 minutes after taking it out of the oven.
Top the pan with a heat resistant plate.
While wearing oven mitts flip the cake over onto the pan.

Butter an 10 inch baking dish and set aside.
In a pan, melt the butter on low-medium heat. Add the brown sugar and corn syrup. Stir until melted.
Turn off the heat and stir in the teaspoon vanilla extract. Pour the sugar mixture into the prepared baking dish.
Pour the chopped pecans over the sugar mixture.
In a large bowl, cream the shortening, granulated sugar, vanilla and eggs. The shortening will help keep cake from spreading too much, while the butter adds that delicious taste. Cream the mixture until smooth.
Gradually add the flour and baking powder.
Stir in the heavy cream and sour cream.
Pour into the prepared baking dish.
Run the top and sides over with a warm damp towel. The cake should plop into your plate.

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