Upside-Down Caramel Pecan Cake

Preheat the Oven: Preheat your oven to 350°F (175°C).
Make the Caramel Topping: In a saucepan, melt 1/2 cup butter over medium heat. Add brown sugar and heavy cream, stirring until the mixture is smooth and bubbly.
Prepare the Pan: Pour the caramel mixture into a greased loaf pan (or 9-inch round cake pan).
Add Pecans: Sprinkle chopped pecans evenly over the caramel layer.
Make the Cake Batter:
Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In another large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix the Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with milk. Start and end with the dry ingredients, mixing until just combined.
Assemble and Bake:
Add the Batter: Carefully spread the cake batter over the caramel-pecan layer in the pan. Smooth the top with a spatula.
Bake: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Flip:
Cool the Cake: Let the cake cool in the pan for about 10 minutes.
Flip the Cake: Place a serving plate over the pan and carefully flip the cake out so the caramel-pecan layer is on top. (Be cautious of the hot caramel!)
Serving and Storage Tips