Pecan Upside-Down Bundt Cake
A delightful dessert featuring a buttery cake topped with caramelized pecans, perfect for any gathering.
Ingredients
For the cake
- 1.5 cups all-purpose flour (sifted) Sifted for aeration
- 0.5 cups butter (softened) Ensure at room temperature
- 1 cup brown sugar Provides sweetness and caramel flavor
- 1 cup pecan halves For topping and flavor
For the topping
- 0.5 cups butter For melting with brown sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease your bundt pan generously with butter and dust with flour.
- In a small saucepan, melt 0.5 cups of butter and add brown sugar. Stir until bubbly, then pour into the bottom of the prepared bundt pan.
- Arrange pecans over the brown sugar mixture.
Batter Preparation
- In a large mixing bowl, cream together softened butter and brown sugar until fluffy.
- Add eggs one at a time, mixing thoroughly after each addition.
- Gradually add sifted flour to the butter mixture, alternating with milk until combined.
- Pour the batter over the arranged pecans in the bundt pan.
Baking
- Bake in the preheated oven for about 40-50 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting onto a serving platter.
Serving
- Allow the cake to cool completely before slicing. Serve plain or with whipped cream.
Notes
Be generous with greasing the bundt pan for easy release. You can make the cake ahead of time and store it covered at room temperature for a couple of days.