Detailed Directions and Instructions
Prepare the Pan
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
Prepare the Topping
In a medium saucepan over medium heat, melt 1/2 cup of butter. Stir in brown sugar and cook until dissolved. Remove from heat and add chopped pecans, mixing well.
Assemble the Topping
Pour the pecan mixture into the prepared cake pan, spreading it evenly across the bottom.
Make the Cake Batter
In a mixing bowl, combine the remaining butter and granulated sugar, beating until light and fluffy. Add eggs one at a time, mixing well after each addition.
Add Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
Pour Batter into Pan
Gently pour the batter over the pecan mixture in the pan, smoothing the top with a spatula.
Bake the Cake
Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Invert the Cake
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges. Invert the cake onto a serving plate, removing the parchment paper.
Notes
Storage Information
Store leftover cake in an airtight container at room temperature for up to 3 days.
Serving Suggestions
Serve warm or at room temperature, optionally accompanied by whipped cream or vanilla ice cream.
Make-Ahead Tips
You can prepare the pecan topping a day in advance and store it in the refrigerator until you’re ready to assemble the cake.
Variations
Try adding maple syrup or cinnamon to the batter for a twist on this classic recipe.
