Pecan Upside-Down Cake 🥧🥜✨

Sticky, buttery pecan topping baked over a tender vanilla cake—flip, slice, and watch the caramel cascade.

Ingredients

For the pecan topping

• ½ cup unsalted butter
• 1 cup packed brown sugar
• 1 cup pecan halves (or chopped pecans)

For the cake

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup whole milk (or buttermilk for extra richness)

Directions

1. Prep: Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment.
2. Make topping: Melt butter with brown sugar over medium heat until glossy and bubbling (1–2 minutes). Pour into pan and scatter pecans evenly.
3. Mix dry: Whisk flour, baking powder, and salt in a bowl.
4. Cream: Beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then vanilla.
5. Combine: Add dry ingredients alternately with milk, starting and ending with dry. Mix just until smooth.
6. Bake: Pour batter over pecans. Bake 35–40 minutes, until a toothpick in the center comes out clean.
7. Flip: Cool 10 minutes. Run a knife around edges, invert onto a plate, and lift the pan to reveal the pecan topping.
8. Serve: Slice warm. Spoon any caramel left in the pan over the cake.

Tips

• Extra glossy: Add a pinch of cinnamon or a splash of maple to the topping.
• Moist crumb: Use buttermilk instead of milk for richer texture.
• No sticking: Don’t skip parchment; invert while still warm.

Caption & Engagement

Caption: “Pecan Upside-Down Cake—buttery caramel, crunchy pecans, tender crumb 🥧🥜✨”

• Comment prompt: “Halves or chopped pecans—what’s your go-to?”
• Rotating closers: “Save for your next cozy bake.” • “Tag a friend who loves pecans.” • “Sticky top, soft center.”