Pecan Upside Down Cake Recipe

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