Description
A rich and nutty pecan upside down bundt cake with a sticky caramel topping that elevates any gathering.
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup pecans, toasted
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the bundt pan with butter and flour.
- Melt butter in a saucepan, add brown sugar, and stir until dissolved; pour into the prepared pan.
- Evenly distribute the pecans over the butter mixture.
- In a large mixing bowl, beat granulated sugar and butter together until light and fluffy.
- Incorporate eggs, mixing well after each addition.
- Alternate adding the dry ingredients with buttermilk, stirring until just combined.
- Pour the cake batter over the pecans in the bundt pan.
- Bake for 45-50 minutes or until a toothpick inserted emerges clean.
- Cool for 10 minutes before inverting onto a serving plate.
Notes
Toast the pecans beforehand to enhance their flavor and crunch. Allow the cake to cool completely before inverting it to prevent the caramel from running off.
