Caramel Pecan Upside-Down Cake Delivers a Delicious Spin on a Traditionally Tasty Treat
In my opinion, upside-down cakes are some of the best desserts around. Not only are they fun to make and indulge in, but they also create a much less time-consuming version of some of my favorite layered or topping-heavy desserts. And thanks to Sarah Fennel of Broma Bakery, I may have found a recipe perfect for the holidays and beyond.
The content creator, who makes “nostalgic recipes for the modern girl,” released a recipe for caramel pecan upside-down cake that “flips the script” on the traditional treat. Offering the familiar and delicious nutty topping on the bottom instead of the top, this type is much easier to make, as no time is spent intricately frosting the cake and layering toppings.
Because the star of any upside-down cake is at the bottom, greasing the pan is extra important to making it the best. So, while your oven is preheating to 350°F, grease all sides of the pan and — to keep the nuts from sticking to the bottom of the pan — line with parchment paper.
Next, line the greased pan with chopped pecan pralines before setting aside. Set up a saucepan on the stove and combine corn syrup, butter, and brown sugar, combining well and bringing to a boil. Remove from heat and pour on top of the praline mixture in the pan.
For the final step of this tasty treat, make your cake by blending sugar and butter in a stand mixer, adding vanilla extract and eggs after. Then your dry ingredients — flour, salt, and baking powder — are mixed separately before adding to the butter mixture along with buttermilk. The cake batter is then added to the praline-lined pan and baked. Once cooled completely, flip it over to release and enjoy!