Description
This delightful treat is a masterclass in flavor balance, pairing the subtle sweetness of vanilla cake with the rich, nutty goodness of caramel-coated pecans.
Ingredients
Scale
- 1 cup pecan halves
- 1 cup brown sugar
- 1/2 cup unsalted butter (for topping)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (for batter)
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan.
- Melt 1/2 cup of butter in a saucepan over medium heat. Stir in the brown sugar until smooth and bubbly, then pour into the cake pan.
- Arrange the pecan halves over the caramel in a single layer.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream 1/2 cup of unsalted butter with 3/4 cup of granulated sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Alternate adding dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients.
- Pour the batter over the pecan-caramel layer and smooth the surface.
- Bake for 35-40 minutes, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then invert onto a plate.
Notes
Ensure your ingredients are at room temperature and consider toasting the pecans for added flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
Nutrition
- Calories: 300 kcal
- Sodium: 150 mg
- Protein: 4 g