Vanilla Upside-Down Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This vanilla upside down cake is one of my favorite quick desserts to make when I want something special without spending hours in the kitchen. The whole thing comes together in under an hour, and honestly, it's hard to mess up. I love that the banana puree keeps the cake incredibly moist while adding natural sweetness and potassium, so you're getting a little nutritional boost with your dessert. The toasted pecans on top add a wonderful crunch and richness that makes it feel fancy, but the beauty is that this recipe uses basic pantry ingredients you probably already have at home. It's the kind of cake that looks impressive but requires minimal effort, making it perfect for weeknight entertaining or when you're craving something comforting.
Ella x
Ingredients
- 300all-purpose flour
- 200granulated sugar
- 100brown sugar
- 100unsalted butter
- 2large eggs
- 1vanilla extract
- 5salt
- 10baking powder
- 5baking soda
- 200banana puree
- 200whole milk
- 100pecans
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 20cm round cake pan and line the bottom with parchment paper.
Tip: Use a non-stick pan to prevent the cake from sticking.
- 2
In a medium saucepan, combine the brown sugar, butter, and 50ml of water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.
Tip: Don't leave the saucepan unattended, as the sugar can burn easily.
- 3
Remove the saucepan from the heat and stir in the banana puree. Let the mixture cool slightly.
Tip: Be careful, as the mixture will be hot.
- 4
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and baking soda.
Tip: Make sure to get rid of any lumps.
- 5
Add the eggs one at a time, whisking well after each addition.
Tip: Don't overmix, as this can result in a dense cake.
- 6
Whisk in the vanilla extract and salt.
Tip: Use a high-quality vanilla extract for the best flavor.
- 7
Pour the milk into the mixing bowl and whisk until the batter is smooth.
Tip: Don't worry if the batter seems too thin – it will thicken as it cools.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed.
- 9
Arrange the pecans on top of the batter in a circular pattern.
Tip: Don't overcrowd the pan – leave a little space between each pecan.
- 10
Pour the remaining sugar and butter mixture over the pecans.
Tip: Don't worry if the mixture is a little sticky – it will set as it cools.
- 11
Bake the cake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as this can result in a dry cake.
- 12
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Don't worry if the cake seems a little wobbly – it will set as it cools.
- 13
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before serving.
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