Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • 1.5 cups (150g) pecans, whole halves or large pieces
  • 1/4 tsp sea salt
  • 3 cups (375g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 cup (240g) full-fat sour cream
  • 1/4 cup (60ml) whole milk

Instructions:

  1. Preheat your oven to 325°F (165°C). Generously coat a 10-12 cup Bundt pan with softened butter to ensure a clean release.
  2. Prepare the topping: Pour 1/2 cup melted butter into the bottom of the prepared pan. Evenly sprinkle brown sugar and 1/4 tsp sea salt over the butter. Arrange pecan halves face-down in a single decorative layer.
  3. Cream the base: In a stand mixer, beat 1 cup softened butter and granulated sugar for 3 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Mix dry ingredients: Whisk together flour, baking powder, and 1/2 tsp salt in a separate bowl.
  6. Combine: Alternately add the dry ingredients, sour cream, and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Assemble and Bake: Spoon the batter carefully over the pecans to avoid disturbing the arrangement. Level the top and bake for 50-60 minutes, or until a skewer comes out clean.
  8. The Flip: Cool in the pan for exactly 10 minutes, then invert onto a wire rack while still warm to prevent the caramel from hardening and sticking.