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To create the delicious Caramelised Pecan Upside Down Cake, you will need the following ingredients: - 1 cup pecan halves - 1/2 cup unsalted butter, divided - 1 cup packed brown sugar - 1/4 cup pure maple syrup - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup granulated sugar - 1/2 cup buttermilk, room temperature - 2 large eggs, at room temperature - 1 teaspoon vanilla extract These ingredients come together to create a cake that is both rich and nutty. The pecans add a wonderful crunch, while the brown sugar and maple syrup create a sweet, gooey layer. This blend of flavors makes each slice an indulgent treat. For the full recipe, make sure to follow the steps to achieve a perfect cake. 1. First, preheat your oven to 350°F (175°C). This step is key for even baking. 2. Next, lightly grease a 9-inch round cake pan with butter or cooking spray. This helps the cake release easily. 3. In a small saucepan over medium heat, melt 1/2 cup of unsalted butter. Stir in 1 cup of packed brown sugar and 1/4 cup of pure maple syrup. Cook for about 2-3 minutes. You want it to bubble and combine well. 4. Pour the caramel mixture into the bottom of your prepared pan. 5. Carefully arrange 1 cup of pecan halves on top of the caramel, spreading them out evenly. 1. In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This mix makes your cake rise. 2. In another bowl, beat together 1/2 cup of granulated sugar and the remaining 1/2 cup of softened butter. Mix until it looks light and fluffy, about 3 minutes. 3. Add 2 large eggs one by one, mixing well after each. Then stir in 1 teaspoon of vanilla extract. 4. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup of room temperature buttermilk. Start and end with the flour mix. Do not over-mix; it should be smooth but slightly lumpy. 1. Carefully pour the batter over the pecans and caramel in the pan. Use a spatula to smooth the top. 2. Bake in your preheated oven for 30-35 minutes. Check doneness with a toothpick. It should come out clean or with a few moist crumbs. 3. Once baked, let the cake cool in the pan for about 10 minutes. 4. To reveal the pecan topping, carefully invert the cake onto a serving plate. 5. Allow the cake to cool for another 10-15 minutes before slicing. This helps you get neat slices. You can find the full recipe details above. Enjoy your delicious caramelised pecan upside down cake! To make your cake fluffy, use room temperature eggs and buttermilk. This helps the batter mix well. Beat your butter and sugar until light and airy. This adds air, which helps your cake rise. Avoid overmixing your batter. Mix just until combined. A few lumps are okay. Overmixing creates a dense cake. Cooling your cake properly is key. Let it cool in the pan for ten minutes. This helps it set. After that, invert it onto a plate to cool fully. This step keeps your cake from breaking. Garnish each slice with whipped cream or ice cream. This adds a creamy touch. You can also sprinkle chopped pecans on top for extra crunch. For presentation, serve your cake on a nice plate. A colorful napkin adds a fun touch. Pair your cake with coffee or tea. The warmth of these drinks balances the sweetness. You could also serve it with a glass of milk. This classic pairing always pleases. You can find the Full Recipe for this delicious treat to make it your own! {{image_4}} You can easily change the flavor of your caramelised pecan upside down cake. Adding spices like cinnamon or nutmeg gives the cake warmth and depth. Start with one teaspoon of cinnamon or a pinch of nutmeg. Mix it with the dry ingredients before adding them to the batter. You can also add chocolate or dried fruit for extra taste. Chopped dark chocolate or dried cherries can create a fun twist. Just fold them into the batter before pouring it over the pecans. If you need to make this cake gluten-free, swap the all-purpose flour with a gluten-free blend. Look for one that has xanthan gum included. This helps achieve the right texture. For a vegan-friendly option, use plant-based butter and flax eggs instead of regular eggs. To make one flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. These simple changes let everyone enjoy this delicious cake. You can find the full recipe for caramelised pecan upside down cake to guide you through these variations. To keep your caramelised pecan upside down cake fresh, you have two main options. - Room Temperature Storage: If you plan to eat the cake within a couple of days, store it at room temperature. Place it in an airtight container. This keeps the cake moist and tasty. - Refrigeration Suggestions: If you want to keep it longer, refrigerate it. Wrap the cake tightly in plastic wrap or foil. This helps prevent it from drying out. It can last up to a week in the fridge. You can freeze this cake if you need to save it for later. - Freezing the Cake and Thawing Tips: Allow the cake to cool completely before freezing. Wrap it tightly in plastic wrap, then in foil. This protects it from freezer burn. When you want to eat it, simply thaw it in the fridge overnight. - Best Practices for Maintaining Flavor and Texture: To keep the flavor fresh, avoid freezing it for too long. Try to eat it within three months. When thawing, do not rush it. Let it warm up slowly in the fridge for the best taste and texture. You can use regular milk mixed with vinegar or lemon juice. Just add one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for five minutes, and it will thicken slightly. This mix works well in the caramelised pecan upside down cake. To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready. This method ensures you avoid overbaking, keeping your cake moist and soft. Yes, you can make this cake a day ahead. Just bake and let it cool completely. Wrap it in plastic wrap and store it at room temperature. When ready to serve, warm it slightly before slicing. To prevent sticking, grease your pan well with butter or cooking spray. You can also line the bottom with parchment paper. This way, your cake will release easily when you invert it. If you can't find pecans, try walnuts or almonds. Both nuts add a nice crunch and flavor. You can even use sunflower seeds for a nut-free option. Each alternative will give the cake a unique twist while keeping it delicious. This blog post covered a delicious cake recipe featuring pecans and maple syrup. I shared step-by-step instructions, tips for perfecting your cake, and some fun variations. You can easily customize this recipe to fit your taste or dietary needs. Storing and freezing tips ensure that your cake stays fresh longer. With all these details, you now have the tools to impress anyone with your baking. Enjoy making this delightful treat and sharing it with others!

Caramelised Pecan Upside Down Cake

Indulge in the delightful flavors of Caramelised Pecan Upside Down Cake with this easy recipe! This sweet treat is topped with crunchy pecans and a rich caramel made from butter and maple syrup, making it perfect for any occasion. Discover step-by-step instructions to create this delicious dessert that will impress your family and friends. Click through now to explore the recipe and bring this heavenly cake to your table!
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Ingredients
  

1 cup pecan halves

1/2 cup unsalted butter, divided

1 cup packed brown sugar

1/4 cup pure maple syrup

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup buttermilk, room temperature

2 large eggs, at room temperature

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with butter or cooking spray, then set aside.

    In a small saucepan over medium heat, melt the 1/2 cup of unsalted butter. Once melted, stir in the packed brown sugar and pure maple syrup. Cook, stirring frequently, until the mixture is well combined and starts to bubble, about 2-3 minutes. Pour this luscious caramel mixture evenly into the bottom of the prepared cake pan.

      Carefully arrange the pecan halves on top of the caramel, ensuring they are spaced evenly across the surface.

        In a separate mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.

          In another mixing bowl, beat together the granulated sugar and the remaining 1/2 cup of softened butter until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.

            Gradually add the reserved dry ingredients to the mixture, alternating with the buttermilk. Start and finish with the flour mixture, mixing until just combined. Be careful not to over-mix; the batter should be smooth but still slightly lumpy.

              Carefully pour the cake batter over the pecans and caramel in the pan, using a spatula to smooth the top evenly.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, with a few moist crumbs attached.

                  Once baked, allow the cake to cool in the pan for about 10 minutes. Then, to reveal the caramelized pecan topping, carefully invert the cake onto a serving plate.

                    Let the cake cool for an additional 10-15 minutes before slicing to ensure neat serving.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8

                        - Presentation Tips: Serve the cake warm or at room temperature, and consider garnishing each slice with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream for an added touch of indulgence. Enjoy this delightful dessert!