This cake is inspired by Georgian cuisine and it’s rich in nuts as well as coconut. It’s crunchy, sticky and sweet, boasting a great texture that’s both chewy and crunchy at once. The pecan topping is the first thing to add to the baking dish because it it’s the last layer it will burn, so that’s the main reason for cooking the cake upside down.
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All the delicious flavor from the cake layer drips down into the pecan topping layer to add sticky, sweet flavors and make the cake truly impressive and wonderful in every way.
The cake itself is made with flour, sugar, milk butter, eggs, baking powder, vanilla, and salt. The topping has coconut, sugar, butter, cinnamon, vanilla, and salt in it, along with all those crunchy pecans.
Although you might associate peaches more closely with Georgia than pecans and coconuts, this incredibly tasty upside down cake is definitely one of the best Georgia inspired cakes you ever tried.
Why You’ll Love the Recipe:
Not only is this a very simple recipe but it’s also foolproof. There’s no change of the nuts scorching since the cake is cooked upside down and they start off on the bottom of the pan. Underneath the crispy top layer you have a fluffy, vanilla flavored cake. It tastes so good and you’ll love the chewy, crunchy texture as well.
How to Serve It:
Enjoy a slice of this pecan cake with a cup of coffee or your preferred beverage. You can have it still a little warm from the oven or cold.
For the toppings:
- Butter melted
- Toasted pecans
- Shredded coconut
- Brown sugar
For the cake:
- Butter softened
- Large eggs
- Baking powder
- Vanilla extract
How to make Upside Down Georgia Pecan Cake:
Heat the oven to 350 degrees.
Add the pecans, coconut and brown sugar for the topping to the bottom of a 9×13 baking dish that has been lined with aluminum foil that sticks up over the top of the dish.
Spread the salt and cinnamon over the top.
Pour the vanilla and butter over the topping ingredients in the baking dish.
Beat together the cake ingredients in a mixing bowl until smooth and creamy.
Spread the cake mixture over the topping in the baking dish.
Bake for 35-40 minutes.
Let cool slightly, and then use the aluminum foil to life the cake up out of the pan, and invert it only a tray or serving dish.
Cool 15-20 minutes before serving.
This incredible upside down pecan cake is so good. It combines chewy and crunchy textures with a pillowy soft vanilla cake layer and is one of the nicest desserts you can make with pecans.
Upside Down Georgia Pecan Cake
For the toppings:
- 6 Tbsp. Butter melted
- 2 C. Toasted pecans chopped
- 2 tsp. Cinnamon
- 1 C. Shredded coconut
- 2 tsp. Vanilla
- ⅔ C. Brown sugar
- ½ tsp. Salt
For the cake:
- ⅔ C. Butter softened
- 2 C. Flour
- 2 Large eggs
- 1 Tbsp. Baking powder
- 1 C. Milk
- ¼ tsp. Salt
- 2 tsp. Vanilla extract
- Heat the oven to 350 degrees.
- Add the pecans, coconut and brown sugar for the topping to the bottom of a 9×13 baking dish that has been lined with aluminum foil that sticks up over the top of the dish.
- Spread the salt and cinnamon over the top.
- Pour the vanilla and butter over the topping ingredients in the baking dish.
- Beat together the cake ingredients in a mixing bowl until smooth and creamy.
- Spread the cake mixture over the topping in the baking dish.
- Bake for 35-40 minutes.
- Let cool slightly, and then use the aluminum foil to life the cake up out of the pan, and invert it only a tray or serving dish.
- Cool 15-20 minutes before serving.
Can You Make It Ahead?
It does keep for a few days but tastes best the fresher it is when you cook it.
Keep leftovers in an airtight container in the fridge and eat within 3 days.
Variations and Substitutions:
You can use another type of nut here if you want or swap the vanilla extract for something else, maybe coconut extract.