Date-Pecan Upside-Down Cake
A rich, caramelized upside-down cake with dates and pecans, offering deep sweetness and nutty crunch. Perfect for dessert gatherings or cozy family dinners.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Heat butter in a 10-inch ovenproof skillet or greased 9 x 9 x 2-inch pan until melted.
- Sprinkle evenly with brown sugar.
- Arrange pitted dates on top so that each serving will include one.
- Sprinkle with pecans.
- Beat remaining ingredients except whipped cream on low speed for 30 seconds.
- Increase to high speed and beat for 3 minutes, scraping bowl occasionally.
- Pour the batter evenly over the dates and pecans.
- Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean.
- Loosen edges of the cake with a knife and invert onto a heatproof platter.
- Leave the skillet over the cake for a few minutes before serving warm with whipped cream.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don’t have pecans, walnuts can serve as a suitable substitute. To make the cake even more decadent, add a pinch of cinnamon or nutmeg to the batter. For a gluten-free version, substitute all-purpose flour with a gluten-free blend. Make sure to chop the dates finely for better distribution throughout the cake.
Serving Suggestions
This Date-Pecan Upside-Down Cake pairs beautifully with Southern Smooth Ice Cream for a delightful dessert experience. You can also serve it alongside a cup of coffee or tea for a perfect afternoon treat. For added texture, sprinkle some additional chopped pecans on top before serving. It’s a great centerpiece for gatherings or casual family meals.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or warm it in the oven at 350°F (175°C) for about 10 minutes. Serve with a dollop of whipped cream for extra indulgence.
Nutrition & Diet Analysis (per serving)
Each serving of Date-Pecan Upside-Down Cake contains roughly 859 calories, with 7g protein, 94g carbohydrates, and 12g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 635mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the dates in this recipe?
Yes, you can substitute dates with dried figs or prunes if you're looking for a different flavor profile. However, keep in mind that the sweetness and texture may vary slightly. Make sure to chop them into similar sizes as the dates for even baking.
How do I know when the cake is done baking?
The cake is done when a wooden pick inserted into the center comes out clean, usually within 40 to 45 minutes of baking. If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent burning while the center finishes cooking.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance and store it covered at room temperature. Just reheat slices in the microwave or oven before serving to enjoy it warm. It’s a great make-ahead dessert for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).