Pecan Upside Down Cake

Prepare a 10 inch cake pan by placing a parchment circle in the bottom of your cake pan. Liberally spray it with non-stick cooking spray or grease with butter. Set aside.

In a saucepan, add the corn syrup, unsalted butter, brown sugar, salt and heat over medium heat. Whisk frequently until it begins to boil, then remove from the heat.

Add the pecans and stir until they are well coated in the syrup. 

Pour the pecan mixture into the prepared cake pan, evenly spread it out. Refrigerate while you make the vanilla cake batter.

To a large bowl add the granulated sugar and eggs. Whisk for 3 to 5 minutes or until pale and fluffy.
NOTE: Whisk for 3 minutes with a hand mixer or stand mixer and 5 minutes if you're whisking by hand. The whisking is important because it makes the cake fluffy.

Add the sour cream, melted butter, milk, and vanilla extract. Whisk until well-combined.

Add the all-purpose flour, baking powder, baking soda, salt. Fold together until just combined, careful to not overmix.
NOTE: The batter will be lumpy and this is okay, that is what gives it the light texture.

Pour the vanilla cake batter over the chilled pecan mixture, evenly spread it out.

Bake for 30 to 35 minutes or until a toothpick test comes out clean with few crumbs. The cake should be golden brown and released from the sides of the cake pan.

Remove from the oven and immediately run a butter knife around the perimeter of the cake. This is to release any stick sides and is essential.

Cool for 8 to 10 minutes.

Place a serving dish or plate overtop of the cake pan. Arrange both hands on either side of the cake pan and swiftly flip both the cake pan and serving dish/ plate.

Remove the cake pan from the cake. If any pecans or filling are left behind, scoop it out and place it on top of the cake.

Allow it to cool completely before cutting into 10 equal slices and serving.