For the Pecan Topping: – ½ cup unsalted butter, melted – 1 cup brown sugar – ¼ cup heavy cream – 1 teaspoon vanilla extract – 1 ½ cups pecan halve
For the Cake Batter: – 1 ½ cups all-purpose flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt
– ½ cup unsalted butter, softened – ¾ cup granulated sugar – 2 large egg – 1 teaspoon vanilla extract – ¾ cup buttermilk
– Preheat oven to 350°F (175°C). Grease a 9-inch cake pan. – Mix melted butter, brown sugar, cream, and vanilla. Pour into the pan. Top with pecans.
– Whisk dry ingredients. In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla. – Alternate adding flour mixture and buttermilk, mixing until combined. Pour over pecans.
Bake for 40-45 minutes. Cool for 5 minutes, then invert onto a plate.
Enjoy this decadent Pecan Upside Down Cake warm or with ice cream!