Ingredients
1 cup brown sugar
1/2 cup unsalted butter
1 cup pecans
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup granulated sugar
2 large eggs
1/2 cup milk
Instructions
Preheat oven to 350°F (175°C).
In a saucepan, melt the butter and brown sugar together until bubbling. Pour into a 9-inch cake pan.
Evenly arrange the pecans over the caramel mixture.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
In a separate bowl, beat eggs and granulated sugar until light and fluffy.
Stir in the milk, then fold in the dry ingredients until just combined.
Pour the batter evenly over the pecan-caramel layer.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 5 minutes, then carefully invert onto a serving plate.
Serve warm for the best texture and flavor.
Notes
For extra richness, top with whipped cream or a scoop of vanilla ice cream.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
To toast pecans beforehand adds an even deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baked
- Cuisine: American
- Diet: Vegetarian
