Pecan Upside Down Cake, and yes, it's as good as it looks! The move that makes it: a maple and brown sugar topping that goes in the bottom of the pan first, so when you flip it, the pecans come out glossy and candied on top. One tip before you start: line the pan with parchment, because that caramel layer wants to stick and the parchment is what gets you a clean release.
⁠
Topping:⁠
4 tbsp butter⁠
½ cup brown sugar⁠
2 tbsp maple syrup⁠
1 cup Diamond Chopped Pecans ⁠
1 tsp salt⁠
⁠
Cake:⁠
1½ cups flour⁠
1½ tsp baking powder⁠
¼ tsp baking soda⁠
¼ tsp salt⁠
½ cup butter, softened⁠
¾ cup sugar⁠
2 eggs⁠
1 tsp vanilla⁠
½ cup sour cream⁠
¼ cup milk⁠
⁠
Directions⁠
Preheat oven to 350°F. Grease a 9-inch cake pan and line with parchment paper.⁠
Melt butter, brown sugar, and maple syrup. Stir in salt and pecans. Pour into pan and spread in a layer.⁠
Whisk together flour, baking powder, baking soda, and salt.⁠
In a separate bowl, beat butter and sugar until fluffy. Mix in eggs and vanilla.⁠
Add dry ingredients, sour cream, and milk. Mix until smooth.⁠
Spread batter over pecans and bake 35–40 minutes, until a toothpick comes out clean.⁠
Cool 10 minutes, then carefully invert onto a serving plate.