Pecan Caramel Cake (Print Version)

# Ingredients:

01 - 1 teaspoon vanilla.
02 - ½ cup white sugar.
03 - ½ cup soft unsalted butter.
04 - ½ cup packed brown sugar.
05 - 2 cups all-purpose flour.
06 - 2 large eggs, room temperature.
07 - 1 cup buttermilk.
08 - ½ teaspoon baking soda.
09 - 2 teaspoons baking powder.
10 - ½ teaspoon salt.
11 - 3 tablespoons corn syrup.
12 - ¼ teaspoon salt (for topping).
13 - ½ cup packed brown sugar (topping).
14 - 115 grams butter (topping).
15 - 1 cup finely chopped pecans.

# Instructions:

01 - Set oven to 350°F (180°C). Butter a 9-inch pan, then line the bottom with parchment paper.
02 - Melt butter with brown sugar, salt, and corn syrup. Once smooth, stir in pecans to coat. Let the mixture cool.
03 - In a mixing bowl, stir together baking soda, flour, and baking powder.
04 - Blend butter, brown sugar, vanilla, and white sugar for a couple of minutes. Mix in eggs one at a time.
05 - Gradually alternate between adding the flour mix and buttermilk to the creamed mixture, stirring gently.
06 - Spread the pecan topping across the pan's base. Pour batter evenly on top of it.
07 - Bake at 350°F for about 35-40 minutes. It’s done when a toothpick in the center comes out clean.
08 - Let the cake cool completely. Use a knife to loosen the sides, then flip the cake onto a serving plate.

# Notes:

01 - Toast pecans to bring out extra flavor.
02 - Start with softened butter and room temp ingredients.
03 - Don’t overmix, so your cake stays tender.
04 - Allow at least 10 minutes of cooling before flipping.

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