Pecan Upside Down Cake

🧾 Ingredients:

🧈 For the Pecan Topping:

• ½ cup unsalted butter
• 1 cup brown sugar (light or dark)
• 2 tbsp heavy cream or milk
• 1 ½ cups pecan halves or chopped pecans
• Pinch of salt

🍰 For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup sour cream or plain yogurt
• ¼ cup milk or buttermilk

👩‍🍳 Instructions:

1. Make the Pecan Topping:

1. In a saucepan, melt butter with brown sugar and cream over medium heat.
2. Stir until the mixture is smooth and slightly bubbling (2–3 minutes).
3. Remove from heat, stir in pecans and a pinch of salt.
4. Pour mixture into a greased 9-inch round or square cake pan. Spread evenly.

2. Make the Cake Batter:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and both sugars until light and fluffy.
4. Beat in eggs, one at a time, then add vanilla.
5. Mix in sour cream and milk until smooth.
6. Add dry ingredients and mix just until combined.

3. Assemble and Bake:

1. Carefully spoon the cake batter over the pecan topping in the pan. Smooth the top.
2. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool for 5–10 minutes only (not too long or the topping will stick), then invert carefully onto a serving plate.