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Upside-Down Caramel Pecan Cake

Upside-Down Caramel Pecan Cake
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Indulge in the warmth of our Upside-Down Caramel Pecan Cake, a delightful dessert that combines rich caramel and nutty pecans atop a fluffy vanilla sponge. This easy-to-make cake is perfect for any occasion, from cozy family dinners to festive gatherings. With its stunning presentation and no frosting required, it’s a showstopper that will leave everyone asking for seconds. Serve it warm with a scoop of ice cream or at room temperature for an irresistible treat. Whether you’re an experienced baker or just starting out, this recipe promises to impress with every bite.

Ingredients

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  • ½ cup unsalted butter
  • ¾ cup brown sugar
  • 1 tablespoon maple syrup (optional)
  • 1½ cups chopped pecans
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup milk or buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. In a saucepan over medium heat, melt butter and brown sugar until smooth. Stir in maple syrup if using and pour into the prepared pan. Top with chopped pecans.
  3. In a mixing bowl, whisk together flour, baking powder, and salt.
  4. In another bowl, beat eggs with granulated sugar until fluffy. Add milk, vanilla extract, and melted butter; mix until blended.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Pour the batter over the pecan layer in the pan and smooth the top.
  7. Bake for 35–40 minutes or until golden brown and set in the center.
  8. Cool in the pan for 10–15 minutes before flipping onto a plate.

Nutrition

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