Ingredients

The following ingredients have 4 Servings
  • 1/2 cup butter (softened, plus extra for buttering the pan)
  • 3/4 cup granulated sugar
  • 3 large eggs (at room temperature)
  • 2/3 cup buttermilk (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter (melted)
  • 3/4 cup dark brown sugar (packed)
  • 1/4 cup dark corn syrup
  • 2 tablespoons heavy whipping cream.
  • 1 cup pecans (I use a mix of halves and pieces)

Instruction

  • Preheat oven to 350F. Generously butter a 9-inch round cake pan.
  • In a large bowl, beat together butter and sugar until well-combined.
  • Scrape down sides, and add eggs one at a time, beating well after each addition.
  • Mix in buttermilk and vanilla.
  • Add flour, baking powder, and salt.
  • Stir until just combined. Set aside.
  • To make the topping, stir together butter, brown sugar, corn syrup, and whipping cream until well-combined.
  • Pour into pan.
  • Top with pecans.
  • Gently spoon batter over pecans. If you pour it in, it may push the pecans in the middle aside, so gently add the batter on top of the pecans.
  • Place pan on rimmed baking sheet.
  • Bake for 35-45 minutes, or until a wooden toothpick inserted in the center comes out without any cake crumbs.
  • Run a thin knife around the edge.
  • Let the cake sit in the pan for 5 minutes, and then invert cake onto plate.