Pecan Upside Down Cake, recipe 👇
A moist and delicious cinnamon cake with a gooey pecan topping! No eggs and can be made dairy-free & vegan.
Caramel Pecan Topping:
•110g (1/2cup) Butter (I have used vegan butter stick)
•110g (1/2cup) Light Brown Sugar
•36ml (3 tablespoons) Corn Syrup (maple syrup / golden syrup )
•pinch of salt
•130g (1cup) Pecan, halves

Method:
-In saucepan combine brown sugar, butter, corn syrup and salt.
-Bring to simmer on medium heat until the brown sugar is dissolved.It may appear like the butter has separated. Stir with a spatula for a minute and it will come together.
-Add the pecans & mix until combined.
-Preheat oven to 360f and lightly grease an 8 inch round cake pan with oil. Line the cake pan with baking paper.
-Pour the caramel pecan mixture into the cake pan & spread in an even layer. Let it cool. Prepare the cinnamon cake batter.

Cinnamon Cake:
•200ml (3/4 cup + 1tablespoon) Unsweetened Almond milk, or any other plain milk
•1tbspWhite Vinegar or Lemon Juice
•80ml (1/3cup)Vegetable Oil
•170g(3/4cup + 1 tablespoon )Cane Sugar or Castor Sugar
•1tsp pure vanilla extract
•1 tsp + 1/2tsp Baking Powder
•1tsp Cinnamon Powder
•1/4tsp Salt
•200g (1cup + 2/3cup) All Purpose Flour

Method:
-In a bowl combine warm milk and vinegar. Let it is sit for 2-3 minutes until slightly curdled.
-Add sugar, oil and vanilla extract. Stir with a whisk until sugar is dissolved.
-Add all the dry ingredients into the liquid ingredients and mix until combined and smooth.
-Pour the cake batter into the prepared baking tin. ** very important to place the cake pan on a baking tray before baking because the caramel can bubble and spill over the edges while baking***
-Bake for roughly 40- 45 min or until firm to touch.
-Let the cake cool in the cake pan for 30 minutes at room temperature. Then flip the cake pan on a serving plate and tap the bottom of the cake pan to release the cake and let the cake completely.
-Portion and Enjoy!