• Preheat the oven to 350F and grease an 8” round cake pan generously with nonstick spray or butter.

Pecan Topping

• Add the butter to a saucepan over medium heat and stir until melted.
  6 tablespoons unsalted butter
• Add the brown sugar and corn syrup and stir until the brown sugar has dissolved.
  ⅓ cup light brown sugar, 3 tablespoons light corn syrup
• Remove from the heat and stir in the vanilla, salt, and pecans until the pecans are completely coated.
  1 teaspoon vanilla, ½ teaspoon kosher salt, 1 ¼ cups pecans
• Pour the mixture into the prepared pan and gently spread to the edges. Set aside while you prepare the cake batter.

Cake

• Whisk together the flour, salt and baking powder and set aside.
  1 ¾ cups all-purpose flour, ½ teaspoon kosher salt, 2 teaspoons baking powder
• In a bowl (using a stand mixer or hand mixer) cream together the butter and sugar until smooth.
  ¼ cup unsalted butter, ¾ cup granulated sugar
• Add the egg and vanilla and beat until combined. Scrape down the sides.
  1 large egg, 2 teaspoons vanilla extract
• While mixing on low speed, alternate adding the flour and milk, ending with the flour. Use a rubber spatula to fold in the excess flour around the edges so you don’t over mix.
  ⅔ cup whole milk
• Spoon the batter into the pan (dollop some around the sides, then the middle) and gently spread evenly across the pan, working the batter the whole way to the edges
• Note: don’t push or spread with too much pressure. Disturbing the pecan layer on the bottom will affect the flip at the end.
• Bake for 30-40 minutes until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
• Place a plate or serving platter on top of the cake, then use oven mitts or a tea towel (holding the pan and the platter like a sandwich) and flip the cake immediately. Leave the pan on top for 1 minute and gently tap the pan all over.
• Remove the pan by lifting it straight up, and scoop out any leftover pieces of nuts in the pan back and place them back onto the cake.
• Serve warm or at room temperature with vanilla ice cream or whipped cream.