Pecan Upside-Down Cake

Prep: 15 mins

Cook: 45 mins

Difficulty: Intermediate

Servings: 8 Servings

While I actually don’t mind making a flaky pie dough, baking a pie always feels like a little too much when I’m managing a Thanksgiving main and all the sides. I want big flavor, but without any chilling, rolling, and flouring my counter (one of my least favorite things, personally). That’s why this cake is just so freaking great.

Ingredients

Butter or cooking spray, for the pan
1/2 cup packed light or dark brown sugar
8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
1/4 cup honey or light corn syrup
1/8 teaspoon kosher salt
1 1/4 cups raw pecan halves (about 5 ounces), coarsely chopped
3/4 cup sour cream or plain full-fat Greek yogurt, at room temperature
2 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup granulated sugar
1/2 cup neutral oil, such as grapeseed, vegetable, or canola
1/4 cup water
1 teaspoon vanilla extract or paste
1/4 cup light or dark brown sugar
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
Flaky salt, for sprinkling (optional)
Vanilla ice cream, for serving (optional)

Instructions

Make the pecan topping:
Heat the oven to 350ºF. Coat a 9-inch round cake pan (make sure it's around 2 inches high and not a springform pan) with butter or cooking spray. Place on an aluminum-foil lined baking sheet.
Place 1/2 cup packed brown sugar, 1 stick unsalted butter, 1/4 cup honey, and 1/8 teaspoon kosher salt in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter is melted and the sugar is just dissolved.
Stir in 1 1/4 cups coarsely chopped raw pecans. Transfer to the cake pan and spread into an even layer.
Make the cake:
Whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda together in a medium bowl.
Whisk 3/4 cup room-temperature sour cream, 2 room-temperature large eggs, 3/4 cup granulated sugar, 1/2 cup neutral oil, 1/4 cup water, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a large bowl until smooth. Working in two batches, stir in the flour mixture until the batter is just smooth (do not overmix).
Stir 1/4 cup packed brown sugar and 2 teaspoons ground cinnamon together in the now-empty flour mixture bowl.
Dollop half of the batter (about 1 1/2 cups) over the pecans, then spread into an even layer. Sprinkle evenly with the cinnamon-sugar mixture. Dollop with the remaining batter and carefully spread into an even layer, covering the sugar mixture.
Bake until deep golden-brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Check after 30 minutes: If the cake is browning too much, tent it lightly with aluminum foil.
Let the cake cool in the pan for 10 to 15 minutes. Run a thin knife along the edge to loosen the cake. Invert the cake onto a large plate and sprinkle with flaky salt if desired. Let cool until room temperature. Serve with vanilla ice cream if desired.