Ingredients
Scale
For the pecan topping:
- 1/2 cup unsalted butter
- 3/4 cup brown sugar, packed
- 1 tablespoon maple syrup
- 1 cup pecan halves
For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet thoroughly.
- In a saucepan, melt 1/2 cup butter over medium heat. Add brown sugar and maple syrup. Stir until smooth and bubbly. Remove from heat.
- Pour the sugar mixture evenly into the prepared pan. Sprinkle pecan halves evenly over the top.
- In a bowl, whisk flour, baking powder, baking soda, and salt together.
- In a separate large bowl, cream softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the pecan topping in the pan, spreading evenly.
- Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10-15 minutes. Run a knife around edges, then invert onto a serving plate.
Notes
Use fresh pecans for the best flavor and crunch.
For a dairy-free option, substitute with plant-based butter and milk.
Avoid overmixing the batter to maintain a tender cake.
Serve warm or at room temperature for best taste.
- Prep Time: 15
- Cook Time: 45