🍰 Pecan Upside Down Cake 🥜

👩‍🍳 Instructions

1. Prepare the pecan topping

• Melt butter in a pan.
• Add brown sugar + honey and cook 2 minutes until bubbly.
• Pour into a round cake pan.
• Arrange pecan halves on top.

2. Make the cake

• In a bowl, mix flour, sugar, baking powder, baking soda, salt.
• Add milk, oil, eggs, vanilla, and sour cream.
• Mix until smooth (don’t overmix).

3. Assemble

• Pour the batter gently over the pecan topping.

4. Bake

• Bake at 175°C (350°F) for 35–40 minutes, or until a toothpick comes out clean.

5. Flip

• Cool for 10 minutes.
• Run a knife around the edges and flip onto a plate.
• Let the caramel drip down… 😍

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✨ Tips

• Add ½ tsp cinnamon to the batter for extra warmth.
• Toast pecans before adding for deeper flavor.
• If you want it extra moist, brush the cake with a little warm milk after baking.

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If you want, I can also give you:
👉 A no-oven version (pan or air fryer)
👉 A prettier bakery-style version
👉 A video-style script for Facebook

Just tell me! 🎥🍰