Pecan inverted cake. Autumn flavor on your table

This pecan and maple syrup upside down cake has become our favorite Duce flavor this fall. It's much easier than you think and it's so delicious that it's truly addictive.

Don't forget to put a piece of baking paper on the base of the mold so that it won't be difficult to unmold it later.

For the walnut crunch

120g coarsely chopped pecans
60 ml cup maple syrup
1 tablespoon of coffee
120 g brown sugar
120 g butter
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
A pinch of salt

For the cake dough

2 large eggs
200 g sugar
2 teaspoons pure vanilla extract or vanilla paste
100 g mild olive oil
1 Greek yogurt (125g) (use lactose-free yogurt for a lactose-free version)
80 ml milk (use lactose-free milk for a lactose-free version)
210 g common wheat flour
1 teaspoon and a half of baking powder
1/2 teaspoon of baking soda
A pinch of salt

Directions

We preheat the oven to 175 °C with hot air. If your oven only has top and bottom heat, preheat to 180ºC. We grease a mold of about 20 cm and cover the bottom with baking paper. It is important that you do not forget about the paper so that you can unmold it later if there is a problem, as we grease the model, place the paper and grease the paper a little.

Chop the pecans. We heat a frying pan over medium-low heat. Add the butter, brown sugar, maple syrup, cinnamon, salt and pecans. Cook the mixture, stirring frequently, until the butter has melted and the sugar has dissolved.

We remove from the heat. and pour the nut mixture evenly over the mold. We reserve.

In a large bowl, beat the eggs, sugar and vanilla extract for 1 minute on high speed. Next, we add the oil and mix. Add the yogurt and milk, mixing until everything is well integrated.

Sift the dry ingredients (plain wheat flour, baking powder and baking soda) over the mixture. We mix until we obtain a smooth dough without lumps.

Pour the batter over the nuts and spread it evenly. Place the cake on the center rack of the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Gently run a knife around the edges of the cake. Let the cake cool for 5-8 minutes before turning it out onto a plate. Be careful when doing this, as the mold will still be hot. Scoop up any nuts and sauce left in the pan and place them on top of the cake.

Serve accompanied by a little mascarpone cream or whipped cream. Enjoy it!

Tips and Tricks

Don't forget to grease the entire mold and place baking paper on the base to make it easy to unmold.
You can use honey instead of maple syrup, although the flavor will vary slightly.
Difficulty: easy
Preparation time: 60 minutes
Servings: 10