Pecan Pie Upside Down Pound Cake

Before diving into the baking process, gather the following ingredients:

For the Pecan Pie Topping:

• 1 stick (1/2 cup) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons light corn syrup or maple syrup
• 1 1/2 cups pecan halves

For the Pound Cake:

• 2 sticks (1 cup) unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup whole milk or buttermilk

Instructions

Creating this decadent cake is easy if you follow these steps:

• Step 1: In a saucepan over medium heat, melt the butter. Stir in brown sugar and corn syrup, bringing the mixture to a gentle boil. Pour this mixture into a well-greased 10-inch bundt or tube pan.
• Step 2: Evenly arrange the pecan halves over the brown sugar mixture in the pan, then set aside.
• Step 3: Preheat your oven to 325°F (165°C).
• Step 4: In a large mixing bowl, cream the softened butter with granulated sugar until light and fluffy, about 3-5 minutes.
• Step 5: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Step 6: In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the flour mixture.
• Step 7: Carefully spoon the pound cake batter over the pecan mixture in the pan and smooth the top evenly.
• Step 8: Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
• Step 9: Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate to reveal the gooey pecan pie topping.

Frequently Asked Questions

1. Can I use a different type of nut?

Yes, feel free to substitute pecans with walnuts or almonds for a different flavor profile.

2. How do I store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

3. Can I freeze this cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.

4. What can I serve with this cake?

This cake pairs wonderfully with vanilla ice cream, whipped cream, or a scoop of crème fraîche.

5. Is there a way to make this recipe dairy-free?

Yes, replace the butter with a dairy-free alternative and use almond or coconut milk in place of whole milk.

Conclusion

Pecan Pie Upside Down Pound Cake is a delightful dessert that will certainly become a favorite in your household. With its deliciously gooey pecan topping and moist pound cake beneath, this recipe encapsulates comfort and indulgence in every slice. Perfect for any gathering, it’s a showstopper that’s simple enough for any home baker to master. So go ahead, gather your ingredients, and treat yourself to a slice of heaven!