This pecan upside-down bundt cake is an impressive and delicious dessert. It has a crunchy and sweet topping that pairs perfectly with the moist and fluffy cake. The pecans provide an additional nutty flavor that takes this cake over the top. Not only is this cake rich and flavorful, but it is simple to make. All you need is a few ingredients and a Bundt pan.
Ingredients
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/3 cup light corn syrup
- 1 cup coarsely chopped pecans
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
- Melt butter in a small saucepan over medium heat. Add the brown sugar, corn syrup, and pecans. Stir until combined and bring to a boil. Pour the mixture into the prepared Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating until combined. Add the vanilla extract and mix until combined.
- Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix until combined.
- Pour the batter over the pecan mixture in the Bundt pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a serving plate. Let cool completely before serving.
This pecan upside-down bundt cake is sure to be a hit. The crunchy and sweet topping is perfectly paired with the moist and fluffy cake. The nutty flavor of the pecans really takes the cake to the next level. The cake is simple to make and great for any occasion. Enjoy!
