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, then line the bottom with parchment paper for easy removal later.
In a saucepan over medium heat, melt the butter and brown sugar together, stirring occasionally. Once melted, add the ground cinnamon and stir until fully combined and smooth.
Pour the sugar and butter mixture into the prepared cake pan, making sure the bottom is evenly coated. Arrange the pecans over the caramelized mixture, pressing them gently into the syrup.
Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and whole milk. Begin and end with the dry ingredients, mixing just until incorporated. Be careful not to overmix.
Assemble and Bake:

Pour the cake batter over the pecans in the cake pan, spreading it evenly over the top. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before carefully flipping it onto a serving plate. The pecan topping should now be on top, with a beautifully caramelized layer of pecans and syrup.
Serve and Enjoy:

Let the cake cool slightly before serving. Slice and enjoy the warm, gooey topping and the soft, spiced cake. It’s perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
Serving and Storage Tips: