Ingredients:

  • ½ cup (1 stick) (113g) unsalted butter, softened, plus more for greasing pan
  • ¾ cup (150g) packed light brown sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) pecan halves
  • Pinch of sea salt (optional)
  • 1 ½ cups (192g) all-purpose flour, plus more for dusting pan
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (177ml) buttermilk

Instructions:

  1. Grease the cake pan thoroughly with butter and dust with flour. Set aside.
  2. In a medium saucepan, melt butter over medium heat. Add brown sugar and water; cook, stirring constantly, until sugar is dissolved and mixture is smooth. Stir in vanilla extract.
  3. Pour the caramel mixture into the prepared cake pan. Arrange pecan halves evenly over the caramel. Sprinkle with a pinch of sea salt (if using).
  4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  5. In a separate large bowl, cream together butter and granulated sugar until light and fluffy using an electric mixer.
  6. Beat in eggs one at a time, then stir in vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  8. Gently pour the cake batter over the pecan caramel layer in the cake pan, spreading evenly.
  9. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes. Carefully invert the cake onto a serving plate.
  11. Serve warm, preferably with vanilla ice cream or whipped cream.