Monday, December 2, 2024

Pecan Upside Down Cake

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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.

Frequently Asked Questions

  • How do you flip an upside down cake?

    To flip an upside down cake, run a small sharp knife along the edges of the cake pan to release it from the sides. Place a serving plate on top of the cake pan and flip over so the plate is now on the bottom. If the cake doesn’t release immediately, try gently tapping on the top of the cake pan so it’ll release.    

  • Should you use parchment in the bottom of your pan?

    While testing this recipe, we found that using parchment made the pecan and caramel mixture stick to the bottom of the pan. Instead, just heavily grease the pan with cooking spray.

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.



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