Pecan Upside Down Pound Cake recipe (Made from Scratch)

No ratings yet

This pound cake has a pecan pie topping and a batter with pecan streusel creating the perfect combination of cake and pecan pie.

Prep Time15

Cook Time1 15

Course: Dessert

Cuisine: American

Keyword: pecan cake, pecan upside down cake

Servings: people

Calories: 738kcal

Preheat your oven to 325 degrees.
Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
Add the eggs one at a time mixing until combined after each addition before adding the next egg.
Mix in the vanilla extract.
In a separate bowl combine the flour, baking powder, and salt. Add the dry mixture to the batter, alternating with sour cream, beginning and ending with the dry mixture until combined. Sit the batter to the side and prepare the pecan topping.
To prepare the topping, in a bowl, using a whisk, mix the melted butter and brown sugar. Then add the corn syrup and salt and mix.
Lastly, fold the pecans into the mixture.
Pour the pecan mixture into the bottom of your greased 12-cup bundt pan spreading evenly.
Pour half of your batter into the bundt pan.
Stir the pecans, brown sugar, cinnamon, and nutmeg together. Sprinkle the mixture evenly over the batter.
Then, spoon the remaining batter over the mixture and spread it evenly.
Bake for 1 hour and 15 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
Allow the cake to cool for 20 minutes before removing it from the pan.
Serve and enjoy!