Pecan Upside-Down Coffee Cake
A rich upside-down coffee cake featuring caramelized pecans and a tender, cinnamon-spiced batter, perfect for breakfast or dessert and ideal for sharing with family and friends.
Ingredients
Instructions
- Mix chopped pecans, corn syrup, and softened margarine or butter.
- Pour the mixture into an ungreased 9-inch round pan with 1 1/2-inch sides.
- Spread to cover the bottom of the pan.
- In a separate bowl, mix Bisquick baking mix, sugar, milk, vanilla, ground cinnamon, and the egg; beat for 30 seconds.
- Spread the batter over the pecan mixture in the pan.
- Bake at 350°F until golden brown and a wooden toothpick inserted in the center comes out clean, about 30 minutes.
- Run a knife around the edge of the pan to loosen the cake.
- Immediately place the pan on a heatproof plate to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using dark corn syrup instead of light. If you don't have Bisquick, you can make a homemade baking mix by combining flour, baking powder, and salt. Ensure your butter is softened for easier mixing, and you can replace the pecans with walnuts for a different nutty taste.
Serving Suggestions
This Pecan Upside-Down Coffee Cake is perfect for brunch or as a dessert. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It also goes well with coffee or tea, making it an ideal complement to a morning gathering. For more delightful treats, browse more American recipes.
Storage & Reheating
Allow the cake to cool completely before storing. Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Upside-Down Coffee Cake contains roughly 410 calories, with 3g protein, 38g carbohydrates, and 13g fat. It is a good source of dietary fiber (18% of the Daily Value) and calcium (10% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
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 use a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or almonds, depending on your preference. Just ensure to chop them to a similar size for even distribution in the cake.
What if I want to make this recipe gluten-free?
To make this coffee cake gluten-free, substitute Bisquick with a gluten-free baking mix. Ensure that all other ingredients, such as the corn syrup and margarine, are also gluten-free.
Can I prepare the batter in advance?
While it's best to bake the cake right after mixing the batter for optimal texture, you can prepare the pecan mixture ahead of time. Just cover it and refrigerate until you’re ready to add the batter and bake.
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).