Description
A moist cinnamon cake baked over a buttery caramel pecan topping, then flipped for a beautiful and flavorful dessert.
Ingredients
Pecan Topping:
- Butter or cooking spray (for greasing)
- 1/2 cup packed brown sugar
- 8 tbsp unsalted butter
- 1/4 cup honey or light corn syrup
- 1/8 tsp kosher salt
- 1 1/4 cups pecan halves, coarsely chopped
Cake:
- 3/4 cup sour cream or Greek yogurt
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup granulated sugar
- 1/2 cup neutral oil
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 cup brown sugar
- 1/2 tsp kosher salt
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a cake pan.
- Melt butter with brown sugar, honey, and salt; pour into pan.
- Sprinkle chopped pecans evenly over the mixture.
- In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix eggs, sugars, oil, sour cream, water, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Pour batter over pecan layer and smooth the top.
- Bake 35–45 minutes until a toothpick comes out clean.
- Cool slightly, then invert onto a plate and serve.
Notes
- Invert while warm to prevent sticking.
- Use fresh pecans for best flavor.
- Serve with vanilla ice cream for a classic pairing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes