Caramel Pecan Upside-Down Cake

Ingredients:

1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1 and 1/2 cups pecan halves
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk

Preparation:

Preheat your oven to 175°C (350°F). In a saucepan over medium heat, melt 1/2 cup butter and stir in the brown sugar. Cook until smooth and bubbly, then pour into a greased 9-inch round cake pan. Arrange the pecan halves evenly over the caramel layer. In a bowl, mix flour, baking powder, baking soda, and salt. In another large bowl, beat 1/2 cup softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract. Mix in sour cream. Gradually add the dry ingredients, alternating with milk, starting and ending with the flour mixture. Pour the batter gently over the pecan layer and spread evenly. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5–10 minutes, then carefully invert onto a serving plate. Serve warm or at room temperature.