Ingredients:
For the Pecan Topping:
1 cup pecan halves
1/2 cup unsalted butter
1 cup packed brown sugar
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, melt 1/2 cup of butter over medium heat.
3. Stir in the brown sugar until it’s well combined and begins to bubble.
4. Pour the pecan halves into the bottom of a greased Bundt cake pan.
5. Carefully pour the brown sugar and butter mixture over the pecans, spreading it evenly. Set aside.
6. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
7. In a large mixing bowl, cream together 1/2 cup of softened butter and granulated sugar until light and fluffy.
8. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
9. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
10. Carefully pour the cake batter over the pecan topping in the Bundt pan.
11. Smooth the top to ensure even distribution of the batter.
12. Bake in the preheated oven for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean.
13. Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
14. Place a serving platter upside down over the top of the Bundt pan.
15. Carefully invert the pan and platter together to release the cake onto the platter. Be cautious as the caramelized pecan topping will be hot.
