Description
A moist and delicious Pecan Upside-Down Bundt Cake that combines rich flavors and nostalgic memories.
Ingredients
Scale
- 1 cup pecans, chopped
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Bundt Pan: Coat the bundt pan with non-stick spray or butter.
- Make the Pecan Topping: Melt 1/2 cup butter and stir in 1 cup brown sugar, then mix in chopped pecans.
- Mix the Batter: Beat 1/2 cup butter and 1 cup granulated sugar until light and fluffy, then add eggs one at a time.
- Incorporate the Sour Cream and Vanilla: Add sour cream and vanilla extract to the egg mixture.
- Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt, then gradually add to the wet ingredients with milk.
- Pour It All Together: Spoon the batter into the bundt pan over the pecan topping.
- Bake: Bake for 50-60 minutes until a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes before flipping it onto a serving plate.
Notes
Dust with powdered sugar for serving; pair with whipped cream or ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Bundt cake, Pecan cake, Dessert, Upside-down cake