Pecan Upside Down Cake

This pound cake has a pecan pie topping and a batter with pecan streusel
creating the perfect combination of cake and pecan pie.

Ya'll this cake is already fantastic with the pecan pie topping, but I wanted to add the streusel to the batter to create a bit more pecan pie flavor. The cake is moist with a crunchy exterior when first baked, which then softens, and is made 100% from scratch. So let's get into this recipe so I can show you how it's done!

More recipes ---> Pecan Pie Brownie recipe, Pecan Pie Cheesecake, Brown Sugar Pound Cake, Kentucky Butter Cake, Spice Cake, Cream Cheese Pound Cake

Ingredients needed for the Pound Cake:

• All-purpose flour
• Granulated sugar
• Eggs- room temperature
• Unsalted butter - room temperature
• Sour cream - room temperature
• Salt
• Baking powder
• Vanilla
• Light or dark brown sugar
• Cinnamon
• Nutmeg
• Chopped pecans

For the Pecan Topping:

• Light or dark brown sugar
• Dark corn syrup
• Melted unsalted butter
• Salt
• Chopped pecans

Helpful Guides for Beginners

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Steps to make the cake:

Preheat your oven to 325 degrees.

Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 minutes). Add the eggs one at a time mixing well after each addition before adding the next egg. Mix in the vanilla extract.

In a separate bowl combine the flour, baking powder, and salt. Add the dry mixture to the batter, alternating with sour cream, beginning and ending with the dry mixture until combined.

Sit the batter to the side and prepare the pecan topping. To prepare the topping, in a bowl, using a whisk, mix the melted butter and brown sugar.

Then add the corn syrup and salt and mix. Once combined, fold the pecans into the mixture.

Pour the mixture into the bottom of your greased 12 cup bundt pan spreading evenly. Pour half of the batter evenly into the bundt pan. Stir the pecans, brown sugar, cinnamon, and nutmeg together.

Sprinkle the mixture evenly over the batter. Then, spoon the remaining batter over the mixture and spread it evenly. Bake for 1 hour and 15 minutes or until the cake is golden brown. Insert a wooden toothpick into the center of the cake.

The cake is done when the toothpick comes out clean. Allow the cake to cool for 20 minutes before removing it from the pan.

What Is A Pound Cake?

A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.

Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently asked questions:

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