Ingredients
Pecan Topping
½ cup unsalted butter
¼ cup heavy cream
1 cup packed brown sugar
½ teaspoon vanilla extract (added after cooking)
Pinch of salt
Pecan halves (to arrange on the bottom of the pan)
Cake Batter
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
½ cup whole milk
1 teaspoon vanilla extract
Instructions
Make the Pecan Topping
Preheat oven to 350°F (175°C).
In a saucepan over medium heat, melt the butter. Stir in heavy cream, brown sugar, and a pinch of salt. Cook until the sugar dissolves and the mixture is smooth.
Remove from heat, stir in vanilla extract, and let cool slightly.
Grease a 9-inch round cake pan. Arrange pecan halves in a decorative pattern on the bottom.
Pour the caramel mixture evenly over the pecans, making sure they’re fully coated.
Prepare the Cake Batter
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy. Beat in eggs until smooth.
Gradually add the dry mixture and milk, alternating between the two. Stir in vanilla extract. Mix gently—avoid overmixing.
Assemble and Bake
Spread the batter evenly over the pecan topping.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Finish and Serve
Let the cake cool in the pan for 5 minutes only (any longer and the topping may stick).
Invert onto a serving plate to reveal the glossy pecan topping.
Serve warm or at room temperature.