UPSIDE DOWN PECAN POUND CAKE
This Upside Down Pecan Pound Cake is beyond easy to make and so irresistible!A soft buttermilk vanilla pound cake incredibly moist, thanks to vegetable oil, and topped with a luscious caramel pecan topping enriched with maple syrup!This cake is made with the Upside Down method, so it's important to line your loaf pan with parchment paper for easily unmold it.You don't need any stand mixer or hand mixer, you only need to mix the ingredients using a whisk: easy peasy!If you're not a huge fan of Pecan Pie, this is the perfect alternative for Autumn and also Thanksgiving.
- 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
- 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
- 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).
- 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.
Store it at room temperature whrapped in plastic wrap for about 4 days. Store in freezer for up to 3 months.
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.