PECAN UPSIDE
DOWN CAKE
baranbakery.com
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This pecan upside down cake has a gooey pecan topping baked under a fluffy pumpkin cake, then flipped over to make a beautiful caramelized pecan topping.
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Ingredients
salted butter light brown sugar pure maple syrup vanilla extract ground cinnamon roughly chopped pecans
PECAN TOPPING
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Ingredients
canola oil granulated sugar light brown sugar eggs greek yogurt pumpkin puree AP flour baking powder fine sea salt cinnamon nutmeg ginger cloves allspice
PUMPKIN CAKE
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STEP 1:
For the pecan topping, whisk butter, brown sugar and maple syrup in a saucepan over med-low heat. Remove from heat.
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STEP 2:
Fold in vanilla, cinnamon and chopped pecans. Spread the pecan mixture evenly into a prepared 8x3 inch baking pan.
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STEP 3:
For the pumpkin cake, whisk together the oil with the sugars. Add the eggs, whisking one in at a time. Add the yogurt and pumpkin and whisk.
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STEP 4:
Add flour, baking powder, baking soda, salt and spices and whisk until fully incorporated. Gently spread the cake batter over the topping.
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STEP 5:
Bake for 40 min at 350F. Allow the cake to rest for 10 min. Place a cutting board on top and flip the pan over. Gently remove the pan.
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STEP 6:
Remove the parchment paper. Use a knife to score the pecans while they’re warm. Allow the cake to cool and then slice all the way through.
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Click the link below for the full recipe!
baranbakery.com
Full Recipe