Description
A delicious pecan upside down bundt cake with a caramel topping.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup pecans, chopped
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C).
- Melt butter and brown sugar in a saucepan over medium heat.
- Pour the mixture into a bundt pan and sprinkle pecans on top.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, beat granulated sugar and eggs until fluffy.
- Add vanilla and buttermilk to the egg mixture.
- Combine wet and dry ingredients until just mixed.
- Pour the batter over the pecans in the bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before inverting onto a serving plate.
Notes
- Use fresh pecans for the best flavor.
- Allow the cake to cool completely before inverting.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: pecan upside down bundt cake