Pecan Upside Down Cake: A Caramelized Nutty Delight

Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan with butter or cooking spray. Line the bottom of the pan with parchment paper for easy removal.
Make the Topping:

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the sugar is dissolved and the mixture is smooth.
Bring to a simmer and cook for 1-2 minutes until the mixture thickens slightly. Remove from heat and stir in the vanilla extract.
Pour the caramel mixture evenly into the bottom of the prepared cake pan. Sprinkle the chopped pecans over the caramel layer.
Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Assemble the Cake:

Pour the cake batter over the pecan topping in the prepared pan, spreading it evenly. Tap the pan lightly on the counter to level the batter.
Bake the Cake:

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden and firm to the touch.
Cool and Flip:

Allow the cake to cool in the pan for about 10 minutes. Then, carefully run a knife around the edge of the cake to loosen it.
Place a serving plate or cake stand over the pan and quickly flip the cake onto the plate. Gently lift the pan off, revealing the caramelized pecan topping.
Serve:

Slice the cake and serve while it’s still warm. It’s delicious on its own or paired with a scoop of vanilla ice cream or whipped cream.
Serving and Storage Tips: