Name: Pecan Upside Down Cake
Ingredients: For the vanilla cake:; white sugar; eggs; unsalted butter; all purpose flour; kosher salt; heavy cream; vanilla extract; baking powder; For the pecan topping:; butter; maple syrup; light brown sugar; raw pecan

Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Recipe for 1 Lb Loaf Pan (5”D x 9”W x 3”H)

Pecan Upside Down Cake

Grease the pan with butter, then line it with parchment/baking paper. Grease the parchment as well.

Place a medium-sized saucepan over medium heat, then add the brown sugar, butter, and maple syrup. Mix them together until the sugar dissolves.

Place the pecan mixture in the pan, spread evenly.

In a large bowl add the butter (make sure it’s very soft) with the vanilla extract and mix together.

Add sugar, salt and mix. Then, add the eggs and whisk until combined.

Sift in ½ of the dry ingredients (all-purpose flour, baking powder) and half of the heavy cream. Mix until the batter is smooth and lump free. Repeat with the other half of the heavy cream and the dry ingredients. Do not over-mix the batter.

Pour the batter over the pecans and spread it evenly. Fill out only 3/4 of the loaf pan

Bake for 60 minutes or until an inserted toothpick comes out clean.

Allow the cake to cool for 10 minutes before flipping onto a plate.

Yarin Shachagi

Pecan Upside Down Cake

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