Praline Upside-Down Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Every time I make this praline upside down cake, my kitchen fills with the most incredible caramel and pecan aroma. The beauty of this recipe is how quick it comes together, ready in just over an hour from start to finish. Those pecans aren't just delicious, they're packed with heart healthy fats and antioxidants that make you feel good about indulging. Best of all, you probably have everything in your pantry already, so there's no special shopping trip needed. It's the kind of impressive dessert that looks like you fussed all day, but honestly takes hardly any effort at all.
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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