Pecan Upside Down Cake

1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan.
2. To make the pecan topping, melt the butter in a saucepan over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar is dissolved.
3. Remove the saucepan from the heat and stir in the heavy cream. Pour the mixture into the prepared cake pan and evenly distribute the pecan halves on top.
4. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
5. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until everything is well combined.
7. Carefully pour the cake batter over the pecan topping in the cake pan, spreading it evenly.
8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate. Let it cool slightly before serving.

Nutrition Facts