Description
A delightful upside-down bundt cake featuring a rich caramel pecan topping that is sure to impress your guests.
Ingredients
Scale
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 2 Tbsp heavy cream (or whole milk)
- 1 tsp vanilla extract
- 1 ½ cups pecan halves
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream
- ½ cup whole milk (or buttermilk)
Instructions
- In a saucepan over medium heat, melt butter and brown sugar until smooth and bubbly (about 5 minutes).
- Stir in cream and vanilla, then remove from heat. Pour into a greased Bundt pan and spread evenly (about 2 minutes).
- Arrange pecan halves neatly over the caramel layer. Set aside (about 3 minutes).
- Preheat oven to 325°F (165°C). Cream butter and sugar in a large mixing bowl until light and fluffy (about 5 minutes).
- Beat in eggs one at a time, then stir in vanilla (about 3 minutes).
- In a separate bowl, whisk flour, baking powder, baking soda, and salt (about 2 minutes).
- Add dry ingredients alternately with sour cream and milk, starting and ending with flour. Mix until just combined (about 5 minutes).
- Carefully spread batter over the caramel-pecan mixture in the Bundt pan (about 3 minutes).
- Bake for 60–70 minutes, until a toothpick inserted in the center comes out clean.
Notes
- Ensure all ingredients are at room temperature for best results.
- Let the cake cool in the pan for 10-15 minutes before inverting onto a serving plate.
- This cake pairs beautifully with whipped cream or vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg