Pecan Upside Down Cake: A Rich and Nutty Delight

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and vanilla extract.
Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring constantly, until the sugar dissolves and the mixture thickens slightly.
Pour the caramelized mixture into the prepared cake pan and spread it evenly. Arrange the pecans in a single layer over the caramel sauce, pressing them gently into the mixture.
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 butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.
Assemble the Cake:

Pour the cake batter over the pecan topping in the cake pan, spreading it evenly.
Tap the pan lightly on the counter to remove any air bubbles.
Bake:

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.
Cool and Flip:

Allow the cake to cool in the pan for 10 minutes. Then, carefully run a knife around the edge of the cake to loosen it.
Place a serving plate over the top of the cake pan and flip the pan over to release the cake. Carefully remove the pan and peel off the parchment paper.
Serve:

Let the cake cool for a few minutes before slicing and serving. The pecans will have formed a delicious, gooey caramel topping that pairs perfectly with the moist cake.
Serving and Storage Tips: