Oh my goodness, let me tell you about my absolute favorite dessert: the pecan upside down bundt cake! This cake holds a special place in my heart because it always makes an appearance at our family gatherings. There’s just something magical about the way the rich, buttery cake mingles with the sweet, caramelized pecans on top. Trust me, the first slice is always met with gasps of delight! The texture is incredibly moist, thanks to the sour cream, and that gooey layer of pecans adds just the right amount of crunch. Every bite feels like a warm hug, and when it comes to dessert, who doesn’t love that? I just can’t resist sharing this recipe with you because it’s truly the perfect way to impress your family and friends!
Ingredients List
Before we dive into the baking magic, let’s gather all the goodies we need for this pecan upside down bundt cake. Here’s what you’ll need:
- 1 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 cup chopped pecans
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Make sure to have everything measured out and ready to go; it’ll make the process so much smoother. Trust me, you’ll want to savor every moment of this delicious endeavor!
How to Prepare Pecan Upside Down Bundt Cake
Alright, let’s get into the nitty-gritty of making this delightful pecan upside down bundt cake! Follow these steps, and I promise you’ll impress everyone around you. Ready? Let’s do this!
Step-by-Step Instructions
Prepping the Bundt Pan
First things first: we need to prepare our bundt pan. This step is super important to ensure that our beautiful cake comes out without any fuss. I like to butter the inside of the pan generously, making sure to get into all those nooks and crannies. Then, sprinkle a bit of flour all over the buttered surface, tapping out the excess. This little trick ensures a perfect, clean release, so you can admire all that pecan goodness when you flip it over!
Mixing the Ingredients
Now onto the mixing! In one bowl, whisk together your dry ingredients: the flour, granulated sugar, baking powder, baking soda, and salt. This helps to aerate the flour and evenly distribute the leavening agents. In a separate bowl, beat those 4 large eggs until they’re frothy, then mix in the melted butter, vanilla extract, and sour cream until smooth. Don’t worry if it looks a little mixed but not perfectly smooth; that’s perfectly fine! Next, gently fold the dry ingredients into the wet mixture. Just combine them until you see no more flour – we don’t want to overmix here, or the cake might turn out dense!
Baking the Cake
Once your batter is ready, pour it over the pecans in your prepared bundt pan. It’s like a treasure waiting to be discovered! Now, pop that beauty into the oven preheated to 350°F (175°C) and let it bake for about 55 to 60 minutes. The best part? Your kitchen will start to smell absolutely divine! You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it towards the end; ovens can be sneaky! Once it’s ready, let it cool in the pan for about 10 minutes before inverting it onto a serving plate. Just wait until you see those glorious pecans glistening on top – it’s going to be a showstopper!
Tips for Success
Alright, let me share some of my top tips to make sure your pecan upside down bundt cake turns out absolutely perfect! First, make sure your ingredients are at room temperature; this helps everything blend together beautifully. Also, don’t skip the step of prepping your bundt pan thoroughly; trust me, a well-greased pan is key to getting that stunning cake out in one piece! If you want an extra touch, toast the pecans lightly before adding them to the bottom of the pan for a deeper flavor. And remember, every oven is a little different, so keep an eye on the cake as it bakes—better safe than sorry! Enjoy the process; it’s just as sweet as the cake itself!
Nutritional Information
Just a quick note before you dig into this delicious pecan upside down bundt cake: the nutritional values can vary based on the ingredients and brands you use, so these numbers are estimates. Each slice is roughly around 450 calories, with about 20g of fat, 6g of protein, and 60g of carbohydrates. Always feel free to adjust ingredients according to your dietary needs, but remember: a little indulgence now and then is part of the joy of baking!
Why You’ll Love This Recipe
This pecan upside down bundt cake isn’t just a dessert; it’s an experience! Here are just a few reasons why I think you’ll absolutely adore it:
- It’s incredibly moist and rich, thanks to the addition of sour cream.
- The caramelized pecans on top create a beautiful and irresistible finish.
- Simple ingredients come together easily, making it perfect for bakers of all levels.
- It’s a showstopper for gatherings – everyone will be asking for the recipe!
- You can enjoy it warm right out of the oven or at room temperature – it’s delicious either way!
- Leftovers (if there are any!) keep well in an airtight container, so you can savor it for days.
Seriously, once you make this cake, it’ll become a staple in your dessert repertoire!
FAQ Section
I know you might have a few questions about making this pecan upside down bundt cake, so let’s clear things up!
Can I use a different nut?
Absolutely! While pecans are my favorite, you can totally substitute walnuts or even almonds if you prefer. Just keep in mind that the flavor will change a bit!
What’s the best way to store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, it can be refrigerated for about a week, but trust me, it’s so good, it probably won’t last that long!
Can I freeze the cake?
Yes, you can freeze the cake! Just wrap it tightly in plastic wrap and then in aluminum foil. It’ll stay good for about 2 months. Thaw it overnight in the fridge when you’re ready to enjoy a slice!
How do I know when it’s done baking?
You’ll want to check for a clean toothpick inserted into the center of the cake. If it comes out without any wet batter, you’re good to go!
Storage & Reheating Instructions
Now, let’s talk about how to store that delicious pecan upside down bundt cake so you can enjoy it even longer! If you have any leftovers (which is a big if, because it’s so good!), just pop it into an airtight container and store it at room temperature for up to 3 days. If you want it to last a bit longer, you can refrigerate it for about a week. When it comes to reheating, just slice a piece and give it a quick zap in the microwave for about 10-15 seconds to warm it up. It’ll taste just like it came fresh out of the oven! Enjoy every crumb!
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Pecan Upside Down Bundt Cake: 5 Steps to Sweet Perfection
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful pecan upside down bundt cake topped with caramelized pecans.
Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1 cup chopped pecans
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter and mix with brown sugar.
- Pour the mixture into the bottom of a bundt pan.
- Sprinkle chopped pecans evenly over the butter mixture.
- In a bowl, combine flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs and mix in vanilla and sour cream.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter over the pecans in the bundt pan.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then invert onto a serving plate.
Notes
- Store leftover cake in an airtight container.
- This cake can be served warm or at room temperature.
- You can substitute walnuts for pecans if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pecan upside down bundt cake
