How cool is it that some of the best foods that end up in our table are the ones we just came with the idea out of the blue and whipped up with simple yet beautiful everyday ingredients?! This cake probably is the epitome of that! More an idea than an actual recipe, it’s easy and seriously delicious. It will look amazing over your Easter lunch table or just to have around and grab a bite every once in a while. I just used the topping of my mallorca sticky buns and used it on a simple vanilla cake. Here’s how it goes…
Caramel pecan upside down cake
Total time - 35 minutes Prep time - 15 minutes
Equipment - 9" cake pan
Caramel pecan topping recipe
Your favorite vanilla cake recipe for a 9” pan (you can even use lemon or chocolate!)
White chocolate chips – ½ cup
Whipping or heavy cream – 1 TBSP+
Preheat the oven to 350°.
Prepare the caramel pecan topping according to recipe. Pour over a 9” pan.
Prepare the cake recipe and pour the batter over the caramel. Bake for 20 to 25 minutes, until golden on the top and a toothpick comes out clean when you insert through the center. Take out from the oven and very carefully flip it upside down immediately to a big plate or tray to serve. Remember that the caramel will start to harden as soon as you take the cake out of the oven, that’s why it’s important to turn it fast. Let it cool down for 20+ minutes so the caramel hardens a little before serving.
While the cake cools down, combine the white chocolate chips with the cream and heat in the microwave for 10 seconds. Beat everything well, and if there are some chocolate pieces left just heat it for 5 or 7 minutes extra and beat again. Using a small spoon drizzle on top of the whole cake or over the individual slices when ready to serve.