Chocolate Pecan Upside Down Cake

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

A dense chocolate cake with a nutty caramel sauce. The directions say to use a 9" springform pan with a can of dried beans in the center...I figure a bundt pan would have the same result. I have not made this yet, so times are an estimate. Although using all butter for the sauce gives great flavor, the use of some margarine helps the caramel stay softer.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350ºF.
  2. Grease a 9-inch springform pan. To prevent leaking use a tight fitting base or set the pan on a sheet of tin foil and firmly press foil up around the sides of the pan.
  3. Insert and empty 14 oz can filled 3/4 full with dried beans into the center of the springform pan.
  4. Melt the butter and margaring for the sauce in a medium saucepan over medium heat.
  5. Add the brown sugar and water, stir and bring to a boil.
  6. Boil for about 3 min, stirring occasionally, until mixture is smooth and sauce like.
  7. Coarsely chop 1/2 cup of the pecans and add to the brown sugar sauce.
  8. Add the remaining pecans and mix well.
  9. Turn into the prepared pan and press the pecans flat in a singly layer, and cool.
  10. Beat the cup of butter for the cake with the sugar and vanilla in a large bowl, scraping down the sides occasionally, until light and fluffy.
  11. Add eggs 1 at a time, beating well after each addition.
  12. Combine the flour, cocoa, cinnamon, baking powder, baking soda, and salt in a medium bowl.
  13. Add the flour mixture and the sour cream to the butter mixer, beginning and ending with the flour mixture, beating on low speed until well combined.
  14. Carefully spoon the batter into the pan, spreading gently over pecan mixture in an even layer.
  15. Bake for 45-50 min or until tested clean.
  16. Let stand in pan on a wire rack for 30 minute.
  17. Run a knife around the inside and outside edges of the cake.
  18. Remove the can of beans and invert the cake onto a serving platter/plate. Do not remove the pan, let stand inverted for 2 minute.
  19. Remove pan and replace any pecans that have come off the cake.
  20. Cool completely, and serve.

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