Pecan Upside Down Bundt Cake

Introduction

This Pecan Upside Down Bundt Cake combines the irresistible crunch of pecans with a moist, buttery cake for a dessert that’s as beautiful as it is delicious. The pecan topping, rich with brown sugar and butter, forms a sweet, caramel-like layer on the bundt cake once it’s flipped. It’s perfect for holidays, potlucks, or whenever you want to delight your guests with a show-stopping treat!

Ingredients

Pecan Topping

• 1 cup (220g) packed brown sugar
• ½ cup (113g) unsalted butter, melted
• 2 tablespoons light corn syrup (or maple syrup)
• 1 teaspoon vanilla extract
• 1½ cups (150g) pecans, chopped (or pecan halves for a decorative pattern)

Cake Batter

• 3 cups (375g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (240ml) buttermilk (or substitute with 1 cup milk + 1 tablespoon vinegar, let sit for 5 minutes)

Directions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup or 12-cup bundt pan, ensuring all crevices are covered.
2. Prepare the Pecan Topping:
   • In a medium bowl, mix together the brown sugar, melted butter, corn syrup, and vanilla extract until well combined.
   • Stir in the chopped pecans (or arrange pecan halves in a pattern if desired).
   • Pour this mixture evenly into the bottom of the prepared bundt pan.
3. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar:
   • In a large mixing bowl (or using a stand mixer), beat the softened butter and granulated sugar on medium speed for about 2-3 minutes, until light and fluffy.
5. Add Eggs and Flavorings:
   • Beat in the eggs one at a time, mixing well after each addition.
   • Stir in the vanilla extract.
6. Alternate Dry Ingredients and Buttermilk:
   • Reduce the mixer speed to low. Gradually add about one-third of the flour mixture to the creamed butter and sugar, followed by half of the buttermilk.
   • Continue alternating with the remaining flour mixture and buttermilk, ending with the flour mixture.
   • Mix just until incorporated—avoid overmixing to keep the cake light and tender.
7. Assemble the Cake:
   • Carefully spoon or pour the cake batter over the pecan topping in the bundt pan, spreading it evenly.
8. Bake the Cake:
   • Place the bundt pan on the center rack of the preheated oven.
   • Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs (no wet batter).
   • If the top browns too quickly, cover it loosely with foil during the last 10-15 minutes of baking.
9. Cool and Flip:
   • Remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes.
   • Run a butter knife around the edges of the pan to ensure the cake is loosened.
   • Invert a serving plate over the bundt pan and carefully flip the cake out onto the plate.
   • Let the cake cool completely before slicing.

Notes

• Pan Size: Make sure to use a standard 10-cup or 12-cup bundt pan. Smaller pans may overflow, so adjust accordingly.
• Pecan Arrangement: For a decorative top, you can line pecan halves in a pattern on the bottom of the pan before pouring in the sugar-butter mixture.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Variations: Swap pecans for walnuts or almonds, or add a touch of cinnamon for a cozy twist.

Enjoy a slice of this Pecan Upside Down Bundt Cake with a cup of coffee or tea and experience the delightful combination of sweet, buttery cake and caramelized pecan topping!