Pecan Upside Down Cake (VIDEO)
This exceptional Pecan Upside Down Cake is a perfect dessert for Fall or Thanksgiving; the excellent harmony of moist yogurt cake as the base and caramelised pecan topping! The cake can be made in any pan you have, even in a Bundt pan to turn it into a festive Pecan Upside Down Bundt cake for Thanksgiving!
Ingredients
- 150 gunsalted butter (82% fat, room temperature (soft))
- 200 ggranulated sugar
- 1 ½ teaspoonvanilla extract
- 2eggs (room temperature)
- 110 gyogurt (thick full fat greek or turkish style yogurt at room temperature)
- 45 gwhole milk (room temperature)
- 240 gall purpose flour
- 1 ½ teaspoonbaking powder
- ½ teaspoonsalt
- 300 gpecan
- 60 gsugar (granulated or brown sugar or a mix )
- 60 gunsalted butter (82% fat)
Directions
- 1
Pre-heat your oven to 175 C / 347 F (no fan) and line your baking pan with parchment paper
- 2
Place pecans on the bottom of the baking pan
- 3
Heat sugar and butter and cook for 1-2 minutes over low-medium heat mixing it with a hand whisk to avoid butter separating, then pour it over the pecans and set the pan aside
- 4
Prepare the cake by creaming soft butter and sugar with an Electric hand mixer for a good 3-5 minutes until fluffy, then add in vanilla
- 5
Whip room temp eggs into the mixture very slowly while your Electric hand mixer is still on
- 6
Sift dry ingredients together: flour, baking powder and salt
- 7
Mix room temperature yogurt and room temperature milk together for a few seconds, this will be your wet ingredients
- 8
Switch to a Rubber spatula and fold the dry ingredients and wet ingredients into the mixture in 4 steps: wet, dry, wet, dry
- 9
Pour cake batter on top of the caramel pecan layer
- 10
Bake the cake for 1h at 175 C / 347 F (no fan). The cake is ready when it has a nice rise and when a toothpick inserted into the middle comes out clean
- 11
Let the cake fully cool before flipping it over and removing the tin
- 12
Store at room temperature for 2-3 days