Description
This Gluten Free Pecan Upside Down Cake features a soft and tender buttermilk cake topped with a rich caramel pecan layer that combines light brown sugar and golden syrup for a luxurious depth of flavor. It’s easy to make and perfect for those avoiding gluten, offering a delightful dessert that’s moist, flavorful, and impressive for any occasion.
Ingredients
Caramel Pecan Layer:
- 100 g (½ cup) light brown soft sugar
- 100 g (4½ tbsp) golden syrup (or corn syrup as substitute)
- 80 g (⅓ cup) heavy/double cream
- ½ tsp ground cinnamon
- ¼ tsp salt
- 150 g (1¼ cups) pecans, roughly chopped
Buttermilk Cake:
- 150 g (¾ cup) light brown soft sugar
- 150 g (½ cup + 2 tbsp) buttermilk, room temperature
- 3 US large/UK medium eggs, room temperature
- 70 g (¼ cup + 1 tbsp) neutral-tasting oil (sunflower, rapeseed/canola or vegetable)
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 200 g (1⅔ cups) plain gluten free flour blend
- 2 tsp baking powder
- ½ tsp xanthan gum (omit if already included in flour blend)
- ¼ tsp salt
Instructions
- Prepare Pan and Oven: Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). Lightly butter a 9-inch (23cm) round cake pan and line the bottom with parchment paper, avoiding use of a springform pan to prevent caramel leaks.
- Make Caramel Pecan Layer: In a saucepan, combine light brown sugar, golden syrup, heavy cream, cinnamon, and salt. Cook over medium-high heat with frequent stirring until boiling, then continue cooking for 1 more minute. Stir in chopped pecans thoroughly and pour the caramel pecan mixture into the prepared cake pan, spreading evenly. Set aside to cool for about 10 minutes.
- Mix Wet Ingredients for Cake: In a large bowl, whisk together light brown sugar, buttermilk, eggs, oil, and vanilla until well combined.
- Mix Dry Ingredients for Cake: In a separate bowl, whisk gluten free flour blend, baking powder, xanthan gum, and salt until evenly combined.
- Combine Cake Batter: Add the dry ingredients to the wet ingredients and whisk together until smooth and fairly runny, ensuring no flour lumps remain.
- Assemble and Bake: Pour the batter over the caramel pecan layer in the cake pan and smooth into an even layer. Bake at 350ºF (180ºC) for 38-40 minutes or until the cake is golden brown, risen, and a toothpick inserted comes out clean. If browning too quickly, cover with foil and continue baking until done.
- Invert and Serve: Allow the cake to cool for 10-15 minutes in the pan. Carefully invert the cake onto a large plate while still warm. Use a knife or offset spatula to loosen edges if needed. Scrape any sticking caramel from the pan and arrange on top of the cake. Serve warm or at room temperature.
- Storage: Store the cake in a closed container in a cool, dry place for 2-3 days.
Notes
- Use a round cake pan, not a springform pan, to prevent caramel leakage.
- If golden syrup is unavailable, corn syrup can be used but flavor may be less authentic.
- Omit xanthan gum if your gluten free flour blend already contains it to avoid over-binding.
- Ensure ingredients like eggs and buttermilk are at room temperature for best texture.
- Cover cake with foil during baking if it browns too quickly to prevent burning.
- The cake can be served warm or cooled to room temperature depending on preference.
