Upside Down Pecan Apple Cake
This cake boasts a sticky caramel pecan topping, a fluffy apple cake underneath and is best served warm out of the oven. It’s perfectly delicious!
This Upside Down Pecan Apple Cake has components of a pecan pie, but instead of a crust, the pecan filling sits on top of a light and fluffy cake filled with shredded apples. I enjoy traditional pecan pie, but this dessert gives another layer of interest that will attract a wider audience. Oh, and did I mention I usually serve it warm, and how it’s absolutely marvelous with a scoop of vanilla ice cream? It’s the perfect treat for those cozy autumn and winter days sitting next to a warm crackling fire.
What Makes This Upside Down Pecan Apple Cake Special?
A few things, but honestly, I love the apple pecan paring most of all. It is a fun mash up, connecting the pecans and apples, especially since the pecan topping turns into a caramel when baked. I often use cake flour in my cake recipes, but in the name of making this recipe ultra-approachable, I opted for only all-purpose flour. As a result, most everything you need to make this dessert is already in the pantry. Further, the cake doesn’t require decorating since it is one layer and the pecan topping acts as the “icing”. Overall, it’s definitely a special dessert and a fun way to enjoy cake in a non traditional way.
Tips for Making Upside Down Pecan Apple Cake
1.) The recipe calls for a 10” cake pan, but the vessel in which the cake is baked is pretty flexible. The only caveat being, the sides of the pan need to be tall enough to support all the batter. Keep this in mind when selecting a pan. A 9” pan would work well, or even a Bundt pan, as long as the sides can accommodate.
2.) The pecans may stick to the pan when the cake is turned out. I have made this cake many times and sometimes it perfectly releases and I sing a hallelujah, but often times, some of the pecan filling gets stuck in the pan. It’s a sticky caramel apple cake after all. The topping has stuck enough times that I have come to expect it. I just scrape out that delicious pecan caramel and place it on top of the cake. No one will ever know the difference.
3.) Don’t have buttermilk? Kefir works as a great alternate, and although I haven’t tested it, sour cream would likely work as well. Just make sure it’s full fat. I strongly discouraged a low-fat buttermilk or kefir.
4.) When selecting apples, Granny Smith is the best option. Green apples typically have a nice fibrous inside that holds up well when baked, and further, they aren’t too sweet. If picking apples from an orchard, ask which variety is best for baking, and they will point you in the right direction. Pippin is another great apple for baking and can often be found in apple orchards.
5.) Don’t delay in turning out the cake once baked—about five to ten minutes. If it sits too long, the caramel will continue to solidify and is more likely to stick. Like I said before, some sticking is normal, but not half the cake.
Final Tip
Pecan desserts aren’t the easiest to cut, so be prepared. Cut into pieces slowly, working to find gaps in the pecans for a clean cut. Using a serrated knife is another helpful tool, as it helps to cut through the pecans. Lastly, the recipe calls for regular pure vanilla extract, but if you can get your hands on a bourbon vanilla extract, it pairs wonderfully with this dessert. Enjoy!
Upside Down Pecan Apple Cake
Ingredients
- 1 1/2 cup Diamond of California Pecans
- 1/2 cup brown sugar, packed
- 1/2 cup salted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 1/2 cup apples shredded, with juice squeezed out and patted dry
- 1/2 cup butter, softened
- 1 1/2 cup brown sugar, not packed
- 2 tablespoons canola oil
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 tsp salt
- 3/4 cup buttermilk, room temperature
Instructions
- Preheat oven to 350 degrees Fahrenheit . Generously grease and flour a 10 inch cake pan. Set aside.
- To make the pecan topping, using a medium size pan, melt together the butter, brown sugar and corn syrup over medium-low heat until the sugar has dissolved. Stir in the salt and pecans. Pour the pecan topping into the prepared pan, carefully spreading the caramel evenly to the corners of the pan. Set aside.
- To make the cake, in a mixer fitted with the paddle attachment, cream the butter and brown sugar on medium-high speed for 3 minutes. Drizzle the oil into the bowl on low speed. Once incorporated, turn the mixer back to medium-high speed for another 1-2 minutes.
- Add eggs one at a time, mixing batter until smooth and scraping the bowl after each egg addition. Add vanilla and briefly mix one more time.
- In a separate bowl stir together the flour, baking soda, cinnamon, nutmeg and salt. Spoon and level the flours for an accurate measurement.
- Alternating between dry ingredients and the buttermilk, add 1/3 of flour mixture into the mixing bowl on low speed. Immediately follow with 1/2 of the buttermilk, followed by another 1/3 of the flour mixture and the second 1/2 of the buttermilk. Finish with the remaining flour mixture. The mixer should be kept on low speed, so the flour and buttermilk don't splash out of the bowl. Scrape the bowl, making sure any dry ingredients trapped at the bottom are brought to the top. After scraping, turn the mixer up to medium speed for just a few seconds ensuring the batter is fully mixed and smooth. Fold in the shredded apples until just incorporated.
- Pour batter evenly into prepared pan with pecans, spreading evenly on top. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Place cake on wire rack to cool for 5 minutes before inverting the cake. If any pecans stick to the inside of the pan, simply scrape them out and place on the warm cake. Serve warm.
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