Ingredients
Scale
- 1 cup pecan halves
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a saucepan over medium heat, melt butter and mix in brown sugar, heavy cream, vanilla extract, and a pinch of salt until smooth. Let cool slightly.
- Arrange pecans in a circular pattern at the bottom of the pan and pour the caramel mixture over them.
- In separate bowls, whisk together flour, baking powder, and salt; cream softened butter and sugar until fluffy; then add eggs and vanilla.
- Gradually combine wet and dry ingredients, alternating with milk until just mixed.
- Pour batter over pecan topping; smooth the surface with a spatula.
- Bake for 35–40 minutes or until a toothpick comes out clean.
- Cool for five minutes before inverting onto a serving plate.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg