Ingredients
Scale
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 cup chopped pecans
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup milk
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and set aside.
- In a small saucepan over medium heat, melt ½ cup butter. Stir in 1 cup brown sugar until smooth and combined. Remove from heat and mix in 1 cup chopped pecans. Spread evenly in the prepared pan.
- In a medium bowl, whisk together 1½ cups flour, 2 tsp baking powder, and ½ tsp salt.
- In a large bowl, beat ¾ cup granulated sugar with ½ cup milk, 2 eggs, and 1 tsp vanilla extract until smooth.
- Gradually fold the flour mixture into the wet ingredients until just combined. Do not overmix.
- Pour the batter over the pecan mixture, spreading evenly with a spatula.
- Bake in the preheated oven for 35–40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Allow the cake to cool for 10–15 minutes. Run a knife around the edges. Place a serving plate on top of the pan and invert the cake. Lift the pan carefully to reveal the pecan topping.
- Let the cake cool slightly before slicing. Serve warm or at room temperature.
Notes
Use pecans of uniform size for even caramelization.
Preheat the oven to ensure even baking.
Optional: add a pinch of cinnamon to the batter for a warm flavor.
Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 15
- Cook Time: 40