Ingredients
For the Topping
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1 cup chopped pecans
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1/2 cup butter, cut into small pieces
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1/2 cup firmly packed dark brown sugar
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1/4 cup light corn syrup
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1/4 teaspoon salt
For the Cake
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1 2/3 cups all-purpose flour
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3/4 cup sugar
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1 teaspoon baking powder
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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3/4 cup whole buttermilk
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6 tablespoons butter, melted
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1 teaspoon vanilla extract
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2 large eggs
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Bourbon Whipped Cream, if desired (recipe follows)
Instructions
- Position a rack in the center of the oven, and preheat oven to 350°F.
- For topping: Spray a 10-inch cast-iron skillet with nonstick cooking spray. Add pecans, butter, brown sugar, corn syrup, and salt. Cook over medium heat until butter melts and sugar is dissolved, stirring occasionally. Remove from heat.
- For cake: In a medium bowl, whisk together flour, sugar, baking powder, salt, and baking soda. In another medium bowl, whisk together buttermilk, melted butter, vanilla, and eggs. Add to flour mixture, stirring until smooth. Gently spoon batter over pecan mixture in skillet. (Do not stir.)
- Bake until a toothpick or cake tester inserted into the center comes out clean, approximately 20 to 25 minutes, depending on your oven. Let the cake cool in the pan on a rack for 10 minutes, then run a knife around the edge to loosen it. Place a flat serving plate over cake; carefully invert cake onto plate. Spoon any remaining pecan mixture in skillet over cake. Serve with Serve warm or at room temperature with Bourbon Whipped Cream or ice cream, if desired.
- Makes one 9-inch, single layer cake.
