Eggless Pecan Upside-Down Cake
Try this eggless Pecan Upside-Down Cake with gooey maple pecans and fluffy cinnamon vanilla cake. Easy, cozy, and perfect for any dessert craving.
Yield: 8 servings
Equipment
- 8 inch (20cm) Round Cake Pan
Ingredients
Caramel Pecan Topping Ingredients
- 75 g Butter, melted
- 75 g Light Brown Sugar
- 45 ml Maple Syrup or honey / golden syrup / glucose syrup
- 110 g Pecans slightly toasted; halves or chopped in medium sized pieces
Cinnamon Cake Ingredients
- 200 ml Milk see notes for options
- 1 tbsp White Vinegar or Lemon Juice
- 80 ml Butter melted, or neutral oil
- 170 g Cane Sugar or castor sugar
- 1 tsp Pure Vanilla Extract
- 200 g All Purpose Flour
- 1 + 1/2 tsp Baking Powder
- 1 tsp Cinnamon Powder or chai spice powder
- 1/4 tsp Salt
- 1 tbsp Sugar to sprinkle on cake batter
Instructions
How to Make the Caramel Pecan Topping
- Preheat the oven to 350°F (175°C).
- Prepare your pan. Grease the bottom and sides of an 8-inch (20cm) round cake pan with oil or butter, then line the base with baking paper to make the cake easier to remove later. Don't skip this step
- Make the caramel. In a small saucepan, add the light brown sugar, melted butter, and maple syrup.
- Heat gently over medium heat, stirring every now and then until the sugar dissolves. At first, the mixture might look separated—just keep stirring and it will come together into a smooth caramel.
- Add the pecans. Stir in the pecan halves until they are evenly coated with caramel.
- Pour and spread. Carefully pour the mixture into the prepared cake pan and spread it out into an even layer.
- Set aside. Let the caramel pecan layer cool slightly while you prepare the cake batter.
How to Make the Eggless Cinnamon Cake Layer
- Mix the milk and vinegar. In a large mixing bowl, combine warm milk and vinegar. Let it sit for about 5 minutes until it slightly curdles. This will create a quick buttermilk substitute that helps the cake stay soft and fluffy.
- Add wet ingredients. Whisk in the sugar and vanilla extract until the sugar completely dissolves.
- Add dry ingredients. Sift in the flour, baking powder, ground cinnamon, and salt. Gently fold or whisk until you get a smooth, lump-free batter.
- Pour in the melted butter or oil and mix until everything is well combined. The batter should be smooth and slightly thick.
- Carefully pour the cinnamon batter over the cooled caramel pecan layer in your prepared cake pan. Spread it out evenly with a spatula.
- Optional crunch topping. Sprinkle about 1 tablespoon of cane sugar, caster sugar, or cinnamon sugar on top of the batter for an extra sweet, crunchy layer after baking.
- Place the cake pan on a baking tray (to catch any caramel overflow) as shown in recipe photos and bake in a preheated oven at 180°C (350°F) for 40–42 minutes, or until the cake is golden and firm to the touch.
- Let the cake cool in the pan for no longer than 10 minutes. Cooling it longer may cause the pecans to stick to the bottom.
- Gently loosen the edges with a spatula, then flip the cake onto a serving plate or cake stand. Gently tap the pan’s bottom to help release it.
- Finishing touches. If any pecans stick to the pan, simply lift them off with a spatula and place them back on top of the cake.
- Allow the cake to cool completely before slicing and serving. Serve at room temperature or warm with a scoop of icecream.
Notes
- Cups vs. Scale: Cup measurements can vary depending on how ingredients are packed. For accuracy and consistent results, use a digital kitchen scale and measure by grams.
- Pan Size: This recipe is designed for an 8-inch (20 cm) round cake pan. Using a larger or smaller pan can change the baking time and caramel layer thickness.
- Prepare Your Pan: Grease both the sides and bottom generously, and line the base with baking paper. This helps the caramel and pecans release cleanly after baking.
- Milk Options (see notes in recipe): You can use any milk you prefer dairy or plant-based. Oat milk, soy milk, and almond milk work well. Choose unsweetened milk for best flavor balance.
- Butter or Oil: Butter adds rich flavor and aroma, while neutral oil gives a softer, moister crumb. Both work equally well in this recipe.
- Sugar Choices: Cane sugar, caster sugar, or light brown sugar can be used. Brown sugar gives a deeper caramel flavor.
- Caramel Tip: The caramel may appear separated at first while melting; keep stirring gently over low heat until smooth. If any pecans stick after baking, gently press them back on while warm.
- Cooling and Flipping (see notes in recipe): Let the cake rest in the pan for 10 minutes no longer. This allows the caramel to set slightly without hardening. Loosen the edges, place a plate over the pan, and flip in one confident motion.
- Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving.
- Serving Suggestion: Best enjoyed slightly warm with vanilla ice cream, whipped cream, or a drizzle of maple syrup.