UPSIDE DOWN PECAN POUND CAKE
Ingredients
Pecan Topping
- 100 g (1/2 cup) unsalted butter
- 80 g (1/3 cup) maple syrup or honey
- 100 g (1/2 cup) brown sugar
- 120 g (1 cup) pecans chopped and whole mixed
Pound Cake
- 75 g (1/3 cup) unsalted butter
- 75 g (1/3 cup) vegetable oil
- 130 g (1/3+1/4 cup) caster sugar
- 1 tsp vanilla paste or vanilla extract
- pinch of salt
- 3 eggs room temperature
- 200 g (1+2/3 cups) all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 190 g (3/4 cup) buttermilk or the same amount of milk mixed with 1/2 tbsp vinegar, let it set for 10 minutes before use it
Instructions
Pecan Topping
- In a small saucepan, place butter, maple syrup, sugar and cook over low-medium heat until sugar completely dissolves.
- Add pecans, mix and pour into a 2lb-1kg (11,5x22,5cm-4,5x9inch) loaf pan lined with parchment paper (don't forget to line it, it's important since this is an upsidedown cake).
Pound Cake
- In a large bowl, mix together butter, oil, sugar, salt and vanilla until creamy, smooth and well combined.
- Incorporate egg one at a time and mix just until combined.
- Sift and mix together flour, baking powder and baking soda.
- Alternate adding flour mix and buttermilk: don't overmix if you want to get a soft cake!
- Pour the batter on top of the topping mix into the lined loaf pan.
- Bake in preheated no fan oven (upper+lower heat) at 170°C-340°F for about 55 minutes (or until a toothpick comes out clean).
- Cool down.
- Invert onto the serving plate, unmold and remove the parchment paper.
- You can serve as it is or adding some extra maple syrup and ice cream.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
I’ve used Pecans for this delicious Pound Cake, but you can substitute Pecans with your favourite nuts like walnuts, almonds, hazelnuts… they all match perfectly with the soft Vanilla Pound Cake!
Grease well and line your pan with parchment paper so you can easily unmold the pound cake upside down!
Do not overmix the batter, mostly when you add flour: fold it gently to avoid forming elastic gluten strands – resulting in a more dense, chewy cake texture.
Sift flour and don’t worry if there are some very small lumps in the batter.
