Pecan Upside Down Bundt Cake: Silky

Instructions:

1. Melt 115g butter in a small saucepan over medium heat until it begins to foam and smell nutty. Stir in the brown sugar and salt until dissolved.
2. Fold in the pecan halves and vanilla extract, coating them evenly. Pour this mixture into the bottom of a well-greased Bundt pan, arranging the pecans in a decorative circular pattern.
3. Whisk the flour, baking powder, baking soda, and salt in a bowl.
4. In a separate bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Greek yogurt and vanilla.
5. Gradually fold in the dry ingredients until just combined—do not overmix.
6. Pour the batter over the pecan layer, smoothing the top with a spatula.
7. Bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for exactly 10 minutes. Place a cake plate over the pan and flip decisively in one motion.