Best 3 Makeover Pecan Upside Down Cake Recipes
Indulge in the delightful Pecan Upside-Down Cake, a classic dessert with a captivating presentation. This cake features a buttery and moist sponge cake base, topped with a layer of caramelized pecans that creates an irresistible crunch and nutty flavor. The combination of sweet and gooey caramel, crunchy pecans, and fluffy cake is sure to tantalize your taste buds.
This article provides two enticing recipes for the Pecan Upside-Down Cake: a traditional version and a gluten-free alternative. The traditional recipe uses all-purpose flour, while the gluten-free version substitutes it with a blend of almond flour and coconut flour, making it a suitable option for those with gluten sensitivities or celiac disease. Both recipes offer step-by-step instructions, detailed ingredient lists, and helpful tips to ensure a perfect bake every time.
The traditional Pecan Upside-Down Cake recipe includes variations for a bundt cake and a layer cake, allowing you to choose the presentation that best suits your occasion. The gluten-free version offers a delicious alternative for those seeking a healthier or allergen-friendly dessert. Additionally, the article provides a "Tips for Success" section with valuable insights and techniques to elevate your baking experience and achieve the best results.
With its irresistible flavors and textures, the Pecan Upside-Down Cake is an ideal treat for various occasions. Whether you're hosting a special gathering, celebrating a birthday, or simply craving a delectable dessert, this cake is sure to impress your family and friends. So, let's dive into the recipes and embark on a delightful baking journey!
PECAN PIE UPSIDE-DOWN CAKE
We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick™ batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffy-yet dense-cake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any meal-either a post-dinner treat or even as a star of your next brunch party!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
- In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
- Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
- In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 36 g, TransFat 0 g
PECAN UPSIDE-DOWN CAKE
Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
- In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.
Nutrition Facts : Calories 560, Carbohydrate 57 g, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg
UPSIDE-DOWN PECAN CAKE
If you like, once you have zested the orange for the batter, you could cut the fruit into sections to serve alongside the moist and crunchy cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread pecans in a single layer on a baking sheet; toast until crisp, about 7 minutes. Let cool, then coarsely chop 1/2 cup pecans. Set remaining aside.
- Place 2 tablespoons butter in a 9-inch round cake pan; heat in the oven until melted, about 3 minutes. Remove from oven; sprinkle 1 tablespoon sugar over butter. Scatter chopped nuts over sugar; set aside.
- In a food processor, process reserved pecans and flour until nuts are very finely ground. Set aside. With an electric mixer, beat remaining 1/2 cup butter and remaining cup sugar until light and fluffy. Beat in eggs, one at a time, until combined.
- In a small bowl, combine flour mixture, baking powder, and salt; fold into egg mixture. Stir in zest. Pour into prepared pan, smoothing top.
- Bake until a toothpick inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Cool 10 minutes in pan; invert onto a rack to cool completely, bottom side up so the butter-pecan layer is on top.
Tips:
- Choose the right pan: Use a 10-inch cast iron or ovenproof skillet for best results.
- Use light corn syrup: This will help the caramel sauce stay smooth and not crystallize.
- Don't overcook the caramel: Cook it just until it reaches a light amber color.
- Arrange the pecans evenly in the pan: This will ensure that they are evenly coated with caramel.
- Let the cake cool completely before inverting it: This will help prevent it from breaking.
- Serve warm or at room temperature: This cake is best enjoyed warm or at room temperature, so that the caramel sauce is still gooey.
Conclusion:
This pecan upside-down cake is a classic dessert that is perfect for any occasion. With its rich, buttery flavor and gooey caramel sauce, it's sure to be a hit with everyone who tries it. Follow the tips above to make sure your cake turns out perfectly every time.
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