Buttery Upside-Down Pecan Butter Cake
This upside-down pecan cake strikes the perfect balance! Sweet but not too sweet, rich but not overwhelming. Whether you’re in the mood for a cozy dessert on a crisp fall evening (my favorite season!) or want a comforting bite after dinner, this one’s a winner, especially for anyone who’s lactose-sensitive like me.
Instructions
- Start Making Your Pecan Milk
- Begin by placing the pecans, salt, and dates into your Almond Cow filter basket, then securely attach the basket back to the top. Fill the base with water and add vanilla, making sure to reach at least the minimum fill line. Press the cow icon (start button) on top to begin the milking process. When it’s finished, the flashing blue light will turn solid. Pour the fresh milk into a jug and place it in the fridge while you prepare your cake.
- Note: It’s normal for the milk to separate; just give it a shake before using. See above for milk separation tip.
- Cake Batter
- Preheat the oven to 325°F.
- Next, in a large mixing bowl, combine the brown sugar, granulated sugar, and softened butter. Using a hand mixer on low speed, blend until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Step
- Combine In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients and pecan milk to the butter mixture, alternating between the two. Mix on low speed, one cup at a time, just until combined. Be careful not to overmix, as the batter may begin to curdle.
- Brown Sugar Glaze
- Toast the pecans in a medium saucepan over medium heat, stirring continuously until they’re evenly roasted and fragrant. Transfer them to a baking sheet and let them cool. In the same saucepan, melt the butter, stirring constantly until it becomes golden brown. Add the brown sugar, corn syrup, and roasted pecans, and stir over low heat for a few minutes until the glaze thickens.
- Assemble and Bake
- Generously spray your baking pan with cooking spray and place a precut piece of parchment paper on the bottom. Line the pecans flat-side down in a single, even layer, all facing the same direction to cover the entire bottom of the pan. Gently pour the remaining glaze over the pecans without spreading; just lightly move it around with your hands, being careful not to disturb the pecans. Pour the cake batter evenly over the glaze and smooth it out with a rubber spatula. Place the pan in a preheated oven and bake for 1 hour. After that, rotate the pan and continue baking for another 12 minutes, or until the cake turns a golden color.
- Once baked, remove the cake from the oven and allow it to cool completely without touching it. When fully cooled, run a knife around the edges to help release the cake. Invert it onto a decorative platter, slowly lifting the pan to ensure nothing is stuck. If it is, gently lift until it releases. Peel off the parchment paper, optionally decorate the top with roasted pecans in a pretty pattern, and it’s ready to serve and enjoy!
Ingredients
- For The Pecan Cake Batter
- 1 1/4 cup Light Brown Sugar
- 1 1/2 cup Granulated Sugar
- 3 cups All-purpose Flour
- 1 cup Unsalted Butter
- 5 Large Eggs
- 1 tsp Natural Vanilla
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Pecan Milk
- Brown Sugar Glaze
- 24 oz Roasted Pecans
- 3/4 cup Unsalted Butter
- 1 cup + 1 1/2 tbsp Light Brown Sugar
- 1/2 tsp Light Corn Syrup
- Pecan Milk Recipe
- 1 cup raw Pecans (not roasted)
- 1/4 tsp Salt
- 1 tsp Vanilla
- 3 Pitted Dates
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