Why Make This Recipe
Gluten Free Pecan Upside Down Cake is a delicious dessert that everyone can enjoy, even those who need to avoid gluten. This cake offers a delightful combination of sweet caramel and crunchy pecans, making it a great treat for special occasions or just for a cozy night in. Its moist texture and rich flavor will surely impress your friends and family.
How to Make Gluten Free Pecan Upside Down Cake
Ingredients:
- 100 g light brown soft sugar
- 100 g golden syrup (or corn syrup)
- 80 g heavy cream
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 150 g pecans, roughly chopped
- 150 g light brown soft sugar (for cake)
- 150 g buttermilk, room temperature
- 3 large eggs, room temperature
- 70 g neutral oil (sunflower, rapeseed, canola, or vegetable oil)
- 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
- 200 g gluten free flour blend
- 2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt (for cake)
Directions:
- Preheat the oven as per the recipe instructions.
- In a saucepan, combine the caramel pecan layer ingredients and cook until the sugar dissolves and the mixture is slightly thickened. Pour this into the bottom of a cake pan and sprinkle the chopped pecans on top.
- In a mixing bowl, combine the buttermilk cake ingredients and mix until well combined.
- Pour the cake batter over the pecan layer in the pan.
- Bake until a toothpick comes out clean.
- Allow cooling slightly before inverting the pan to serve. Enjoy!
How to Serve Gluten Free Pecan Upside Down Cake
Serve Gluten Free Pecan Upside Down Cake warm or at room temperature. It goes perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. You can also garnish with extra pecans for added crunch.
How to Store Gluten Free Pecan Upside Down Cake
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving.
Tips to Make Gluten Free Pecan Upside Down Cake
- Make sure to measure your ingredients carefully, especially the gluten free flour, for the best results.
- If you prefer a nuttier flavor, you can toast the pecans before adding them to the cake.
- Adding a pinch of nutmeg can enhance the warmth of the spices in the cake.
Variation
For a chocolate twist, you can add chocolate chips to the cake batter. This will give the cake a rich chocolate flavor along with the pecans.
FAQs
1. Can I use a different type of nut?
Yes, you can use walnuts or almonds instead of pecans if you prefer a different flavor.
2. What if I don’t have buttermilk?
You can make a substitute by adding one tablespoon of vinegar or lemon juice to milk. Let it sit for a few minutes until it thickens.
3. Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to three months. Thaw it in the refrigerator before serving.
Gluten Free Pecan Upside Down Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A delicious gluten-free dessert with a combination of sweet caramel and crunchy pecans, perfect for any occasion.
Ingredients
- 100 g light brown soft sugar
- 100 g golden syrup (or corn syrup)
- 80 g heavy cream
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 150 g pecans, roughly chopped
- 150 g light brown soft sugar (for cake)
- 150 g buttermilk, room temperature
- 3 large eggs, room temperature
- 70 g neutral oil (sunflower, rapeseed, canola, or vegetable oil)
- 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
- 200 g gluten free flour blend
- 2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt (for cake)
Instructions
- Preheat the oven as per recipe instructions.
- In a saucepan, combine the caramel pecan layer ingredients and cook until the sugar dissolves and the mixture is slightly thickened. Pour this into the bottom of a cake pan and sprinkle the chopped pecans on top.
- In a mixing bowl, combine the buttermilk cake ingredients and mix until well combined.
- Pour the cake batter over the pecan layer in the pan.
- Bake until a toothpick comes out clean.
- Allow cooling slightly before inverting the pan to serve. Enjoy!
Notes
Serve warm or at room temperature, paired with vanilla ice cream or whipped cream. Store leftovers in an airtight container for up to three days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: gluten free, pecan, dessert, cake, upside down cake
