This Pecan Upside Down Cake is made from a sweet, caramelized pecan pie filling layer on top of a moist, dense and wonderfully buttery vanilla cake later. This pecan topped bundt cake is like a delicious cross between cake and pecan pie.
PREP TIME: 20 minutes | COOK TIME: 35 minutes | COOLING: 10 minutes | TOTAL TIME: 1 hour 5 minutes
CUISINE: American | SERVINGS: 12 slices
EQUIPMENT
- 1 10-12 cup capacity bundt cake (see notes for other pan sizes)
- 1 stand mixer with whisk attachment or hand mixer with beaters
- several mixing bowls
- 1 spatula or spoon
INGREDIENTS
Pecan Pie Topping
- ½ cup (100 g) light brown sugar
- ½ cup (118 ml) melted butter
- ¼ cup (59 ml) honey
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1½ cups (95 g) pecans, chopped
Vanilla Cake
- 1½ cups (180 g) all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, room temperature
- 2 tbsp (30 ml) canola oil
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs (US), room temperature
- 2 tsp (10 ml) vanilla extract
- ¼ cup (60 g) sour cream, room temperature
- ½ cup (118 ml) buttermilk, room temperature
INSTRUCTIONS
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
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