Sticky Pecan Upside Down Cake

Sticky Pecan Upside Down Cake

Sticky pecan pie gets an olive-oil-upside-down upgrade.

by Rose Wilde


285g pecans, roughly chopped

100g brown sugar

120g butter

70g honey

3g and 5g salt

100g barley whole grain flour

100g all purpose flour

200g white sugar

6g baking soda 

3g baking powder

130g Drizzle

200g Greek yogurt or labneh*

2 eggs

5g vanilla bean paste

*Use the thickest plain yogurt you can find! Barley is a delicious and delicate whole grain packed with nutrition that highlights vanilla stunningly. It deserves a place in your pantry.


Active Time: 20 min

Full Time: 45 min

Serves 8

Heat oven to 350 F. Prep an 10 inch round or square pan with parchment paper and baking spray. Set aside.


In a sauce pot combine, brown sugar, butter, honey, salt and pecans. Stir over medium heat till butter melts and sugar is dissolved about 2-3 minutes.


Turn off heat. Pour into the bottom of the cake pan and use an offset spatula to spread evenly.  


In a medium bowl, use a whisk to combine barley flour, all purpose flour, sugar, salt, baking soda, and baking powder.


Add in your Drizzle, yogurt, eggs, and vanilla bean paste. Use whisk to combine until it’s a nice smooth batter, and pour into the cake pan.


Bake for 30-35 minutes till golden brown on the edges and baked through the center.


Cool 5 minutes, then use an offset spatula to clear sides of cake and turn out onto a platter to cool completely.


Serve at room temperature or rewarmed slightly in the oven. Best enjoyed with a side of whipped cream or vanilla gelato.