Broma Bakery · by Sarah| Broma Bakery★ 5.0
Caramel Pecan Upside Down Cake
NUTRITION · PER SERVING60M COOK
CAL 21%·PRO 9%
CARBS 41G39% OF CAL
2G FIBER27G SUGAR12G OTHER
FAT 13G27% OF CAL
9G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A buttery upside-down cake with caramel and pecans. Rich, rustic, and sweet—equally at home as a dessert or special breakfast treat.
dessertamericanbaked good🥣 mixer🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3/4 cup firmly packed light brown sugar
- 4 tablespoons unsalted butter
- 3 Tablespoons corn syrup or honey
- 2 cups chopped candied pecans (I used pecan pralines from Trader Joes)
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 2/3 cup buttermilk
At a glance
PER SERVING · TIME 60M
CAL 21%·PRO 9%
CARBS 41G39% OF CAL
2G FIBER27G SUGAR12G OTHER
FAT 13G27% OF CAL
9G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 184mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 58mg
- Calcium
- 59mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 184MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.