Pecan-Walnut Upside-Down Caramel Cake: A Crunchy, Soft Delight

Pecan-Walnut Upside-Down Caramel Cake: A Crunchy, Soft Delight

Immerse yourself in the decadent world of this Pecan-Walnut Upside-Down Caramel Cake. Perfectly combining the rich flavors of caramel with the crunchy nutty taste of pecans and walnuts, this cake offers a delicious contrast of textures that is both crispy and tender. This dessert is simple to make and can be served hot straight from the oven, making it a sublime treat for any occasion.


Why you will love it

The magic of this cake lies in its luscious caramel layer, which melds beautifully with the toasted pecans and walnuts to create a crunchy, flavorful base that contrasts with the soft, moist cake above. The ease of preparation ensures that even novice bakers can achieve spectacular results. Serving this cake warm enhances its gooey, caramel goodness, making it an instant favorite.

Perfect opportunity

This Caramel Upside Down Cake is a great choice for holiday dinners, cozy winter get-togethers, or as a special weekend treat. It's especially delicious when served with a scoop of vanilla ice cream, adding a fresh touch to the warm, rich flavors. Whether it's a family dessert or a contribution to a potluck, this cake is sure to impress.

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Decorating Tips

For an even more elegant touch, arrange a few whole pecans and walnut halves on top of the caramel before adding the cake batter. After cooking and turning, this will present a nicely decorated top. A light dusting of powdered sugar or a drizzle of additional hot caramel sauce can further enhance its visual appeal and sweetness.


  • For the caramel:
    • 80g butter
    • 80g maple syrup
    • 80 g brown sugar
    • 80 g toasted pecans, roughly chopped
    • 40 g toasted walnuts, roughly chopped
  • For the cake:
    • 120 g very soft butter
    • 1 sachet of vanilla sugar
    • 130g of sugar
    • 3 eggs
    • 1 teaspoon of vanilla extract
    • 60 g heavy cream (30% fat)
    • 190g flour
    • 1 teaspoon of baking powder


  1. Preheat oven:
    • Preheat your oven to 170°C (338°F) with conventional settings.
  2. Prepare the caramel:
    • In a saucepan, melt the butter with the brown sugar and maple syrup. Cook, stirring frequently, until the butter is melted and the sugar is dissolved.
  3. Prepare the cake pan:
    • Line a 20 to 22 cm springform pan with baking paper. Distribute the chopped nuts evenly on the bottom. Pour the caramel over the nuts, spreading it evenly.
  4. Make the cake batter:
    • In a mixing bowl, beat the softened butter with both sugars until light and fluffy. Add the eggs and vanilla extract, mixing well.
    • Sift in the flour and baking powder, mixing until well combined.
    • Stir in the cream until the dough is smooth.
  5. Assemble the cake:
    • Pour the cake batter over the caramel and nuts, smoothing the top evenly.
    • Bake on the middle rack for 35 to 40 minutes or until a knife inserted comes out clean.
  6. Cool and serve:
    • After baking, run a knife around the edges of the cake to loosen it. Let it cool for 5 to 10 minutes before inverting it onto a serving plate.

This upside-down caramel cake with pecans and walnuts is a real delight that combines simplicity and gourmet flavors. Enjoy this warm and inviting dessert with friends and family!


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