Description
A cozy dessert featuring rich caramel, buttery pecans, and a moist vanilla cake, perfect for any occasion.
Ingredients
Scale
- 1 cup pecans, halved
- 1 cup dark brown sugar
- 1/2 cup butter, divided
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (325°F for glass pans). Melt 1/4 cup butter in a saucepan. Stir in dark brown sugar until smooth. Pour into a 9-inch round or square cake pan. Arrange pecan halves over the topping.
- In a mixing bowl, cream together the remaining 1/4 cup butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients, until a smooth batter forms.
- Carefully spread the cake batter over the pecan topping in the prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Place a serving plate on top of the pan and invert to release the cake.
- Cool slightly before serving.
Notes
- Use a 9-inch round or square cake pan with tall sides.
- If using a glass dish, reduce oven temperature by 25°F.
- Serve warm with vanilla ice cream or whipped cream.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat individual slices in the microwave for 15-20 seconds.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg