Description
A moist and flavorful pecan upside down bundt cake topped with caramelized pecans.
Ingredients
Scale
- 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