:max_bytes(150000):strip_icc()/Pecan-upside-down-cake-FT-RECIPE1124-2efb8c5936fa4db1b45017d0e60f17a9.jpeg?w=696&resize=696,0&ssl=1 "Pecan Upside Down Cake")
:max_bytes(150000):strip_icc():format(jpeg)/Pecan-upside-down-cake-FT-RECIPE1124-2efb8c5936fa4db1b45017d0e60f17a9.jpeg)
Pecans get the sticky, gooey pecan pie treatment as the topping to this warmly spiced cake. Using sour cream alongside the milk in the recipe helps bump up the fat content in the cake, resulting in a richer, more moist crumb. If you prefer a more subtly-flavored cake, skip the pumpkin pie spice altogether, or swap it for cinnamon. Serve the cake as a brunch treat, with afternoon tea, or as a dessert with a dollop of whipped cream.
Notes from the Food & Wine Test Kitchen
Letting the cake cool five minutes before flipping it means it’s warm enough for the caramel to not stick to the pan and release easily without the pan being too hot to handle.
Make ahead
Cover and store any leftover cake at room temperature for three days.
:max_bytes(150000):strip_icc()/Pecan-upside-down-cake-FT-RECIPE1124-2efb8c5936fa4db1b45017d0e60f17a9.jpeg?w=1200&resize=1200,0&ssl=1&description=Pecan+Upside+Down+Cake){kind=link}