Ingredients
Method
Preparation
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan and line the bottom with parchment paper.
- Melt the butter in a small saucepan over medium heat. Blend in the brown sugar and maple syrup, bringing the mixture to a gentle bubble. Pour this glaze into the bottom of the prepared pan, then scatter the pecan halves evenly over the syrup.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then add the vanilla and mix thoroughly.
- With the mixer on low speed, add about half of the dry ingredients to the butter mixture and mix until barely combined. Blend in the sour cream and milk, then add the remaining dry ingredients, mixing just until no streaks of flour remain. Take care not to overmix.
- Spoon the batter over the pecan layer and spread it evenly with a spatula, ensuring the pecan topping is fully covered.
- Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes.
- Run a butter knife around the edges to loosen the cake, then invert it onto a serving platter. Carefully peel away the parchment paper to reveal the glossy pecan topping. Serve warm or at room temperature.
Nutrition
Notes
For a deeper flavor, toast the pecan halves in a dry skillet before using. If you don't have sour cream, plain Greek yogurt works as a substitute. Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week. This cake can be made one day ahead; keep it in the pan unwrapped before inverting. Avoid overmixing the batter, as it can make the cake tough. For a beautiful presentation, serve with vanilla ice cream or lightly sweetened whipped cream.
