🥣 Instructions
1️⃣ Prep the Pan
- Preheat oven to 350°F / 175°C.
- Grease a 9-inch round cake pan.
- Melt butter for the topping in a small saucepan or microwave.
- Stir in brown sugar, then pour into the pan and spread evenly.
- Sprinkle pecans over the sugar mixture.
2️⃣ Make the Cake Batter
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla extract.
- Gradually add dry ingredients, alternating with milk, until smooth.
3️⃣ Assemble and Bake
- Pour cake batter over the pecans and caramel mixture in the pan.
- Smooth the top gently.
- Bake 35–40 minutes, until a toothpick comes out clean.
4️⃣ Flip and Serve
- Let cake cool 10 minutes in the pan.
- Run a knife around edges, place a serving plate over the pan, and invert the cake.
- Serve warm or at room temperature.
💡 Tips
- Lightly toast pecans for extra flavor.
- Make sure to cool slightly before flipping to prevent caramel from spilling.
- Can be served with whipped cream or vanilla ice cream for extra indulgence.
- Store leftovers in an airtight container for 2–3 days.
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