Praline Upside-Down Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A moist and flavorful cake with a caramelized praline topping, perfect for special occasions.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 100 glight brown sugar
- 150 gunsalted butter
- 4 egglarge eggs
- 120 mlwhole milk
- 5 gbaking powder
- 2 gsalt
- 1 mlvanilla extract
- 200 gpecans(chopped)
Detail level
Instructions
- 1
Preheat the oven to 160°C. Grease a 20cm round cake pan and line the bottom with parchment paper.
- 2
In a medium saucepan, combine the granulated sugar, light brown sugar, and 50g of water. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Use a candy thermometer to monitor the temperature.
- 3
Bring the sugar mixture to 150°C, then remove from the heat and carefully whisk in the butter until melted.
- 4
Stir in the chopped pecans and let cool slightly.
- 5
In a large mixing bowl, whisk together the flour, baking powder, and salt.
- 6
In a separate bowl, whisk together the milk, eggs, and vanilla extract.
- 7
Add the dry ingredients to the wet ingredients and mix until just combined.
- 8
Pour the batter into the prepared cake pan and smooth the top.
- 9
Pour the praline mixture over the batter and use a spatula to create a decorative pattern.
- 10
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 11
Remove from the oven and let cool in the pan for 5 minutes.
- 12
Invert the cake onto a wire rack and let cool completely.
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