Caramelised Pecan Upside Down Cake

Get ready for a treat – we’re talking about an incredibly moist brown sugar sponge with a sticky, crunchy caramelized pecan topping. This cake is not only a breeze to whip up but also boasts all the mouthwatering flavors of a classic pecan pie.

Caramelised Pecan Upside Down Cake

Caramelised Pecan Upside Down Cake


  • Topping:
  • 1/2 cup light brown sugar
  • 1/2 cup dairy-free butter (110g)
  • 1/4 cup syrup (fruit, agave, or honey) - 60ml
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup chopped pecans (100g)
  • Cake:
  • 2 1/2 cups self-rising flour (360g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon bicarbonate soda
  • 3/4 cup light brown sugar (150g)
  • 1 1/2 cups dairy-free milk + 1 teaspoon vinegar (360ml)
  • 1/2 cup dairy-free yogurt (100g)
  • 1/3 cup oil (light olive oil or vegetable oil works best) - 80g
  • 1 teaspoon sweet cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice


  1. Preheat the oven to 170°C fan.
  2. In a saucepan, melt the butter, sugar, and syrup until it starts to foam. Reduce the heat and let it thicken. Remove from heat, add cinnamon and salt, then fold in the chopped pecans.
  3. For the cake, mix together milk and vinegar. Set aside for 10 minutes.
  4. Mix in the remaining wet ingredients.
  5. Sift in the dry ingredients and gently mix until just combined.
  6. Pour the caramel pecan topping into a lined springform pan, spread it evenly, then pour the cake mixture on top. Bake for 40-50 minutes or until well risen and cooked through.
  7. Flip the pan onto the serving plate, and let it cool before slicing. Dive into this pecan perfection! 🍰✨

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