Christy Jordan’s Pecan Upside-Down Cake

“My husband’s grandmother gave me the first recipe I ever tried for an upside-down cake, and it was love at first bite! Since then, I’ve tinkered with the recipe to come up with all sorts of delicious options. This old-fashioned cake is not only beautiful and delicious, but easy, too!” – Christy Jordan

Christy Jordan's Pecan Upside-Down Cake
Yield: approximately 8 servings
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  1. 1 cup finely chopped pecans
  2. ½ cup butter, cut into small pieces
  3. ½ cup firmly packed dark brown sugar
  4. ¼ cup light corn syrup
  5. ¼ teaspoon salt
  1. 1⅔ cups all-purpose flour
  2. ¾ cup sugar
  3. 1 teaspoon baking powder
  4. ¾ teaspoon salt
  5. ½ teaspoon baking soda
  6. ¾ cup whole buttermilk
  7. 6 tablespoons butter, melted
  8. 1 teaspoon vanilla extract
  9. 2 large eggs
  10. Vanilla ice cream, to serve
  1. Preheat oven to 350°.
  2. For topping: Spray a 10-inch cast-iron skillet with nonstick cooking spray. Add pecans, butter, brown sugar, corn syrup, and salt. Cook over medium heat until butter melts and sugar is dissolved, stirring occasionally. Remove from heat.
  3. For cake: In a medium bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In another medium bowl, whisk together buttermilk, melted butter, vanilla, and eggs. Add to flour mixture, stirring until smooth. Gently spoon batter over pecan mixture in skillet. (Do not stir.)
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Remove from oven. Let stand in pan 10 minutes. Place a flat serving plate over cake; carefully invert cake onto plate. Spoon any remaining pecan mixture in skillet over cake. Serve with ice cream, if desired. Cover, and store at room temperature up to 2 days.
Taste of the South


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