Description
A warm and comforting pecan upside down marble cake with a glossy caramelized pecan topping and a soft marbled chocolate and vanilla crumb.
Ingredients
Scale
- 1 cup unsalted butter, melted and divided
- 1 cup brown sugar, packed
- 1 1/2 cups pecan halves
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 3 tablespoons cocoa powder
Instructions
- Preheat the oven to 350 F and grease a 9 inch round cake pan.
- Whisk flour, sugar, baking powder and salt in a bowl. Mix eggs, milk, vanilla and melted butter in another bowl then combine wet and dry ingredients.
- Melt butter and brown sugar in a saucepan until bubbly then pour into the cake pan. Arrange the pecan halves over the caramel.
- Pour half of the batter over the pecans. Mix cocoa powder into the remaining batter and spoon it over the vanilla layer. Swirl gently with a knife.
- Bake for 35 to 40 minutes until a toothpick comes out clean.
- Cool for 10 minutes then flip onto a plate to reveal the pecan topping.
- Slice and serve warm.
Notes
- Do not over swirl the batter to keep the marble effect.
- Let the cake rest before flipping so the topping stays intact.
- Toast pecans before using for deeper flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: pecan cake, marble cake, upside down cake, pecan dessert