Upside-Down Georgia Pecan Cake

Ingredients

• 1 cup pecan halves
• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter or cooking spray.
2. In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in 1 cup of packed brown sugar and 1/4 cup of light corn syrup, mixing until combined. Cook for about 2-3 minutes until bubbly, then remove from heat and stir in 1 teaspoon of vanilla extract. Pour this mixture into the prepared cake pan and evenly spread the pecan halves over the top.
3. In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set aside.
4. In another bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.
5. Beat in 3 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 teaspoon of vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup of buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
7. Carefully pour the cake batter over the pecan topping in the cake pan, spreading it evenly.
8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
9. Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen it, then invert it onto a serving plate, allowing the pecan topping to be on top.