1. Heat oven to 350°F or 175°C and grease a 9 inch round cake pan. Line the bottom with parchment for easy release.

2. Make the topping by melting 1/2 cup unsalted butter, then stirring in 3/4 cup packed brown sugar until glossy. Pour into the pan and arrange 1 1/2 cups pecan halves evenly over the caramel.

3. Whisk the dry ingredients by combining 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon fine salt in a bowl.

4. Cream the batter base by beating 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until pale and fluffy. Beat in 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract.

5. Finish the batter by adding the dry ingredients in three additions alternating with 3/4 cup whole milk in two additions, beginning and ending with dry. Mix just until smooth.

6. Bake by gently spreading the batter over the pecans and caramel. Bake 35 to 40 minutes until a toothpick in the center comes out clean and the top springs back.

7. Invert and cool by resting 10 minutes, loosening the edges with a knife, then inverting onto a serving plate. Peel away parchment and let sit 10 more minutes before slicing.

8. Serve warm or at room temperature with whipped cream or vanilla ice cream.