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Sticky Southern Pecan Upside Down Cake That Steals Hearts

Delight in this Sticky Southern Pecan Upside Down Cake, a heartwarming dessert that wraps you in Southern hospitality.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Topping
  • 1 cup light brown sugar Can substitute with dark brown sugar for a richer taste.
  • 0.5 cup unsalted butter (melted) Ensure it's melted for the topping layer.
  • 0.5 cup light corn syrup Can swap with maple syrup or agave nectar.
  • 1 teaspoon ground cinnamon Use nutmeg for a different spice note.
  • 1 pinch salt Use kosher or sea salt for quality.
  • 1 cup pecans (chopped or halves) Chop for texture while keeping some halves for presentation.
For the Cake
  • 2 cups all-purpose flour Measure properly to avoid a dry cake.
  • 2 teaspoons baking powder Ensure it's fresh for best results.
  • 1 cup granulated sugar Keeps the batter light and fluffy.
  • 1 teaspoon ground ginger Adjust based on preference.
  • 1 teaspoon ground allspice Feel free to increase or decrease per taste.
  • 0.5 teaspoon ground cloves Use sparingly for a milder taste.
  • 0.5 cup buttermilk Can be substituted with milk plus vinegar or lemon juice.
  • 0.5 cup sour cream Yogurt can be a substitute for a similar texture.
  • 3 large eggs Use room temperature for best incorporation.
  • 1 tablespoon pure vanilla extract Ensure it's pure for the best taste.

Equipment

  • Bundt pan
  • mixing bowls
  • Stand Mixer
  • whisk

Method
 

Step-by-Step Instructions for Sticky Southern Pecan Upside Down Cake
  1. Preheat your oven to 350°F (175°C) and spray a bundt pan with nonstick cooking spray.
  2. In a medium bowl, whisk together light brown sugar, melted butter, corn syrup, ground cinnamon, vanilla extract, and salt. Stir in chopped pecans, then pour into the prepared bundt pan.
  3. In another bowl, whisk together flour, baking powder, ground ginger, ground allspice, and ground cloves. Set aside.
  4. Combine buttermilk and sour cream in a third bowl until smooth, then set aside.
  5. Beat softened butter with granulated sugar and brown sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
  6. Gradually fold dry ingredients into the creamed mixture, alternating with buttermilk and sour cream, until just combined.
  7. Pour the batter over the pecan topping in the bundt pan and spread evenly.
  8. Bake for 40-50 minutes, checking for doneness with a skewer.
  9. Cool in the pan for 10 minutes, then invert onto a serving plate.

Notes

For best results, use room temperature ingredients and measure flour correctly to avoid a dense cake.