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Preheat oven to 350°F (175°C).
In a skillet over medium heat, melt 1/4 cup butter and stir in the brown sugar. Cook until sugar dissolves and mixture bubbles gently, about 3 minutes. Remove from heat and stir in the pecans.
Pour the pecan mixture evenly into the bottom of a greased 9-inch round cake pan. Set aside.
In a bowl, whisk together flour, baking powder, and salt.
In another large bowl, beat the remaining 1/4 cup butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
Pour the batter over the pecans in the cake pan and spread evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert onto a serving plate.
Serving and storage tips:
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