Upside Down Pecan Cake

A wonderful way to kick off the Autumnal season: a crunchy topping with a soft, cinnamon spiced cake underneath will pair perfectly with your cup of coffee or tea!

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Ingredients

For the pecan topping –

3/4 cup butter

1/2 cup brown sugar

1 cup pecans (chopped or halved)

1 1/2 tsp maple syrup

Pinch of salt

For the cake batter –

1/2 cup softened butter

3/4 cup granulated sugar

2 eggs, room temperature

1 tsp vanilla extract or paste

1/4 cup milk of choice

1/2 cup greek yogurt

1 1/2 cups all purpose flour

1/4 tsp salt

1 1/2 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp cinnamon

Recipe

Prep

1. Preheat oven to 350F.

2. Line 9 inch round pan with parchment paper (you can also use a bundt cake pan or pan of choice, just make sure to grease and line properly to avoid sticking).

Make the Pecan Topping

3. Add the butter and brown sugar to a saucepan over medium heat and stir together until mixture thickens (a few minutes).

4. Add the pecans to the saucepan, coating all the pecans with the caramel.

5. Pour in the maple syrup and sprinkle in the salt, and continue mixing until it's thickened further.

6. Pour the mixture into your prepared pan, spreading evenly across the entire surface.

Wet Ingredients

7. Cream the softened butter and sugar in a medium bowl with a stand mixer or electric hand mixer until it becomes fluffy and pale in color.

8. Whisk in one egg at a time, making sure it's well mixed before adding in the second egg.

9. Add vanilla and whisk again.

10. In a small separate bowl, combine yogurt and milk. Stir until well combined.

Dry Ingredients

10. In a separate bowl, add in all your dry ingredients (flour, baking soda, baking powder, salt, and cinnamon).

11. Whisk thoroughly so that it is all incorporated together.

Make the Batter

12. To your egg and sugar bowl, alternate between half yogurt mixture and dry ingredients, whisking thoroughly between each step (try to not over mix the dry ingredients as to not make the cake dense).

13. Pour the batter carefully to your prepared pan on top of the pecan mixture, spreading evenly.

Bake

1. Bake for 35 minutes (check it's ready by inserting a toothpick into center and making sure it comes out clean).

2. Allow cake to cool in the pan for 10 minutes before carefully flipping it over a plate and removing parchment paper from the pecan mixture.

Enjoy!