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Upside-Down Pecan Cake

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“From Everyday Food October 2005.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Spread pecans in a single layer on a baking sheet; toast until crisp, about 7 minutes.
  3. Let cool, then coarsely chop 1/2 cup pecans. Set remaining aside.
  4. Place 2 tablespoons butter in a 9-inch round cake pan; heat in the oven until melted, about 3 minutes.
  5. Remove from oven; sprinkle 1 tablespoon sugar over butter. Scatter chopped nuts over sugar; set aside.
  6. In a food processor, process reserved pecans and flour until nuts are very finely ground. Set aside.
  7. Beat remaining 1/2 cup butter and cup sugar until light and fluffy.
  8. Beat in eggs, one at a time, until combined.
  9. In a small bowl, combine flour mixture, baking powder, and salt; fold into egg mixture. Stir in zest.
  10. Pour into prepared pan, smoothing top.
  11. Bake until a toothpick inserted in center comes out with a few moist crumbs, 35 to 40 minutes.
  12. Cool 10 minutes in pan; invert onto a rack to cool completely, bottom side up so the butter-pecan layer is on top.

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