Description
A single-layer vanilla cake baked atop a gooey caramel-pecan topping—once inverted, the nuts and syrup form a rich, decadent top resembling pecan pie.
Ingredients
- ⅓ cup light corn syrup
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ tsp salt
- 1½–2 cups pecans (halves or chopped)
- ¾ cup granulated sugar
- 2 eggs (room temperature)
- ¾ cup sour cream (or plain Greek yogurt)
- 6 Tbsp unsalted butter, melted and cooled
- ¼ cup whole milk
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 350 °F. Grease and line a 10″ cake pan with parchment.
- In saucepan, combine corn syrup, butter, brown sugar, and salt; heat until bubbling. Stir in pecans, then spread in pan and chill.
- In a bowl, whisk sugar and eggs until pale and fluffy (~3–5 min).
- Add sour cream, melted butter, milk, and vanilla; whisk until combined.
- Fold in flour, baking powder, baking soda, and salt until just mixed.
- Pour batter over chilled pecans; bake 30–35 min until a toothpick comes out clean.
- Run knife around edge, cool 8–10 min, then invert onto plate. Spoon any leftover topping over cake.
- Cool to room temperature before serving. Store covered at room temp up to 4 days or refrigerate up to 7 days.
Notes
- Refrigerate pecan layer before adding batter to prevent it from sinking.
- Use room-temperature ingredients for even mixing and light texture.
- Whisk sugar and eggs thoroughly to incorporate air.
- Flip after cooling slightly (8–10 min) for clean release.
- Can be made ahead; flavor improves the next day.