Ingredients

• Topping
• 1 1/2 cup chopped pecans (150 grams)
• 6 tbsp unsalted butter (85 grams)
• 1/3 cup maple syrup (78 ml)
• 1/2 cup brown sugar (110 grams)
• 2 tbsp corn syrup (optional)
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• Batter
• 2 cups all-purpose flour (255 grams)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 1/2 tsp grated nutmeg
• 1 cup unsalted butter (226 grams)
• 1 cup granulated sugar (200 grams)
• 1/4 cup brown sugar (55 grams)
• 3 large eggs (room temperature)
• 1/2 tbsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup chopped pecans (50 grams)

Directions

• 1. Pecan Caramel Topping
• 2. Grease a 9”x2.5” round cake pan with oil. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside.
• 3. In a medium saucepan, mix the butter, maple syrup, brown sugar, corn syrup if using, and salt.
• 4. Bring the mixture to a boil over medium heat, and let it simmer for about 3 minutes. Add the vanilla and mix to combine.
• 5. Remove the caramel from the heat and pour on the bottom of the prepared pan.
• 6. Scatter the chopped pecans on top of the caramel on an even layer. Set it aside.
• 7. Pecan Pie Cake Batter
• 8. Pre-heat the oven to 350ºF.
• 9. In a bowl mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to combine and set aside.
• 10. In a large mixing bowl or in the bowl of a stand mixer, beat the butter for one minute. Add the granulated and brown sugar, and beat on medium-high speed for 2 more minutes.
• 11. Add the eggs, one at a time, stirring until completely incorporated before adding the next egg. Also make sure to scrape the sides and the bottom of the bowl in between additions.
• 12. Add the vanilla and stir to combine.
• 13. Add half of the flour mixture to the bowl and stir on low.
• 14. Pour the buttermilk in and stir.
• 15. Add the remaining dry ingredient mixture and stir until incorporated.
• 16. Once the batter is smooth, add the pecans and fold gently until combined.
• 17. Pour the batter over the pecan caramel topping on the bottom of the pan. Spread with a spatula until smooth.
• 18. Bake the cake in the oven for about 40 to 50 minutes, or until a toothpick comes out clean when inserted in the cake. Please note it can take longer to bake the cake. Read the notes below for more baking tips.
• 19. Let the cake cool down for about 15 minutes, then flip it upside down onto a plate.
• 20. Allow for it to cool down completely before slicing and serving.

Nutrition