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 layer.
Preheat the oven to 350 F. Generously grease a 9.5 or 10- inch (10-12 cup capacity bundt pan).In a large bowl whisk the melted butter, honey, light brown sugar, cinnamon and salt together until well combined. Stir in the chopped pecans.
In a mixing bowl, beat the butter and oil on medium until smooth and well combined. With the mixer on low, slowly pour the granulated and light brown sugars into the butter and oil mixture. On the lowest speed, mix in the eggs, sour cream and vanilla extract one at a time.
By hand or on the lowest setting of your mixer, mix in the dry ingredients to the wet, alternating with the buttermilk. This will be done in three rounds- dry, buttermilk, dry, buttermilk, dry.