Ingredients
For the topping:
- 1/2 cup (115 g) unsalted butter
- 1 cup brown sugar (packed)
- 1/4 cup heavy cream
- 1 1/2 cups pecan halves
- 1 tsp vanilla extract
- Pinch of salt
For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
👩🍳 Instructions
1. Prepare the topping
- Preheat oven to 180°C (350°F).
- In a saucepan, melt butter over medium heat.
- Add brown sugar and cream; stir until smooth and bubbling.
- Remove from heat, stir in vanilla and salt.
- Pour into a greased 9-inch (23 cm) round cake pan.
- Arrange pecans evenly over the caramel mixture.
2. Make the cake batter
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla.
- Add dry ingredients alternately with milk, mixing until smooth.
3. Assemble
- Gently spoon batter over the pecan topping.
- Smooth the top carefully without disturbing the pecans.
4. Bake
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool and flip
- Let the cake cool for about 10–15 minutes.
- Run a knife around edges.
- Carefully invert onto a serving plate while still warm.
🍽️ Serving Tips
- Serve warm for the best gooey texture.
- Pair with vanilla ice cream or whipped cream.
- Add a drizzle of caramel sauce for extra indulgence.
💡 Optional Variations
- Add a splash of orange zest to the batter for a citrus twist.
- Substitute some pecans with walnuts.
- Add a pinch of cinnamon for warmth.