Ingredients for Upside Down Pecan Cake
- Pecan Halves
- Unsalted Butter
- 1 cup granulated sugar, divided
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Orange Zest
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How to Make Upside Down Pecan Cake
- Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, leaving an overhang on the sides to assist with inverting later.
- Spread 1/2 cup pecans in a single layer on a baking sheet. Toast for 7-8 minutes, until fragrant and lightly browned. Let cool completely, then coarsely chop.
- Melt 2 tablespoons of butter in the prepared cake pan. Swirl to coat the bottom evenly.
- Sprinkle 1 tablespoon of granulated sugar evenly over the melted butter.
- Scatter the coarsely chopped pecans over the sugar.
- Finely grind the remaining 1/2 cup pecans using a food processor or blender until they resemble a fine powder. Set aside.
- In a large bowl, cream together the remaining 1/2 cup (1 stick) butter and 3/4 cup sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the ground pecans, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the lemon zest (if using).
- Pour the batter into the prepared pan over the pecan-sugar mixture. Smooth the top with a spatula.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes.
- Carefully invert the cake onto a wire rack, using the parchment paper overhang to help lift it out. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
109g
Fat
54g
Carbs
13g
