Pecan Upside Down Bundt Cake

Name: Pecan Upside Down Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1.5 cups all-purpose flour; 1 cup brown sugar (packed); 0.5 cup butter (melted)

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By: Maria
Posted: 12/23/2024

Introduction

This Pecan Upside Down Bundt Cake. Pecan Upside Down Bundt Cakecombines 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. What are some of the best ways to delight your guests with a show-stopping treat?

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Ingredients

Pecan Topping

1 cup (220g) packed brown sugar.
12 cup (113g) unsalted butter., melted
2 tablespoons light corn syrup. 2 tablespoons light corn syrup. (or maple syrup)
What is vanilla extract? 1 teaspoon.
112 cups (150g) pecans (150g), chopped (or pecan halves for a decorative pattern)

Cake Batter

3 cups (375g) of all-purpose flour.
2 teaspoons of baking powder. 2 teaspoons of baking powder.
12 teaspoon baking soda. 12 teaspoon baking soda.
1 teaspoon salt
1 cup (226g) unsalted butter., softened
134 cups (350g) of granulated sugar.
4 large eggs, room temperature
2 teaspoons of vanilla extract. 2 teaspoons of vanilla extract.
1 cup (240ml) buttermilk. 1 cup (240m (or substitute with 1 cup milk + 1 tablespoon vinegar, let sit for 5 minutes)

Directions

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.
How do you prepare pecan topping?
- In a medium bowl, mix together the brown sugar, melted butter, corn syrup, and vanilla extract until well combined. Set aside.
- Stir in the chopped pecans (or arrange pecan halves in a pattern if desired).
- How do you pour this mixture evenly into the bottom of the prepared bundt pan?
How do you combine dry ingredients?
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
What is the difference between 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.
Add Eggs and Flavorings:
- Beat eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
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.
Assemble the Cake:
- Carefully spoon or pour the cake batter over the pecan topping in the bundt pan, spreading it evenly.
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.
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.
- Is it necessary to 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 SizeMake sure to use a standard 10-cup or 12-cup bundt pan. Smaller pans may overflow, so adjust accordingly.
Pecan ArrangementFor 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 SuggestionsServe warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations: Swap pecans for almonds, or add a touch of cinnamon for a cozy twist.

What is a slice of this?Pecan Upside Down Bundt Cake. Pecan Upside Down Bundt CakeWith a cup of coffee or tea and experience the delightful combination of sweet, buttery cake and caramelized pecan topping!

What are the most frequently asked questions on Quora

Can I make pecan cake batter ahead of time?

Can you prepare both the pecan topping and the cake batter in advance? The cake batter can be made up to 1 day ahead; cover and refrigerate. Bring the batter to room temperature before pouring it into the prepared bundt pan. Assemble and bake as directed.

What are some substitutes for buttermilk in cake batter?

If you don’t have buttermilk, you can make a substitute. Combine 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let this mixture sit for 5 minutes to thicken and curdle before adding it to the batter. This will mimic the acidity of buttermilk, which helps tenderize the cake.

How do I know if my Pecan Upside Down Bundt Cake is perfectly baked?

When a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter, the cake should also pull away slightly from the sides of the pan. The internal temperature should be around 200-210°F (93-99°C).

Can I double this Pecan Upside Down Bundt Cake recipe to make a larger cake?

Can you double the recipe, but you’ll need a larger bundt pan, such as a 14-15 cup capacity pan. How long does it take to bake a cake? Is it necessary to reduce the oven temperature by 25°F (14°C) to prevent the outside from browning too quickly?

What are the nutritional highlights of this Pecan Upside Down Bundt Cake?

While this cake is a treat, it does offer some nutritional benefits. Pecans are a good source of fiber, and antioxidants. Eggs provide protein, and butter and milk contribute calcium. However, it’s important to remember that this is a dessert, so enjoy it in moderation as part of a balanced diet.