Ingredients
Scale
- 1 cup pecan halves
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup coconut cream
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 cup whole milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium saucepan, melt the butter over medium heat. Stir in brown sugar, coconut cream, vanilla extract, and salt until smooth; set aside to cool slightly.
- Arrange pecan halves in a circular pattern on the bottom of the greased pan. Pour the caramel mixture evenly over the pecans.
- In a mixing bowl, whisk together flour, baking powder, and salt. In another bowl, cream softened butter with granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually add dry ingredients to wet ingredients, alternating with milk until just combined.
- Pour batter over pecan topping and smooth the surface with a spatula.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes before carefully inverting onto a serving plate.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 370
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg