Description
A rich, buttery cake topped with a caramelized pecan layer that flips into a stunning, gooey topping—pure Southern comfort in every bite! Perfect for dessert lovers craving a sweet, indulgent treat. This cake is a crowd-pleaser, ideal for family gatherings or special occasions
Ingredients
Scale
- For the Pecan Topping:
- 1 cup chopped pecans (or pecan halves for a decorative look)
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or a 9×9-inch square pan and line the bottom with parchment paper.
- Make the Pecan Topping: In a small bowl, mix melted butter, brown sugar, honey, vanilla, and salt. Pour into the prepared pan and spread evenly. Sprinkle pecans over the mixture, arranging them evenly.
- Make the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, beat butter and sugar until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Bake the Cake: Pour the cake batter gently over the pecan topping, smoothing the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Flip & Serve: Let the cake cool in the pan for 5-10 minutes (not too long or the caramel may stick). Run a knife around the edges, place a serving plate on top, and carefully invert the cake onto the plate. Let it sit for a few minutes before removing the pan to allow the caramelized pecan topping to settle beautifully.
- Enjoy! Serve warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce!
Notes
- Be careful when flipping the cake so the pecan topping doesn’t spill.
- The cake is best served warm, with a scoop of vanilla ice cream or fresh whipped cream.
- You can substitute maple syrup for honey if you prefer a slightly different flavor profile.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg