Step 1

Preheat an oven to 180c (350f) and line a 9 inch pan with parchment paper. Butter the cake pan with room temperature butter to prevent the cake from sticking to the pan.

Step 2

Into a medium-sized saucepan, over medium heat, add the brown sugar, kosher salt, butter, and corn syrup. Mix them together using a wooden spoon until the mixture is almost completely dissolved.

Step 3

Add the chopped pecan and stir until all the pecans are covered with the caramel. Set the pecan mixture aside to cool and make the vanilla cake.

Step 4

In a large mixing bowl, add the flour, baking powder, and baking soda, and mix with a whisk until combined. Set aside.

Step 5

In a big mixing bowl, add the softened butter, sugar, brown sugar, and vanilla extract, and mix with an electric hand mixer for 2-3 minutes. Add the eggs and mix until well combined.

Step 6

Add ½ of the dry ingredient mixture and ½ of the buttermilk into the butter mixture and mix with an electric hand mixer until just combined.

Step 7

Add the remaining dry ingredients and the buttermilk and mix until just combined.

Step 8

Pour the cooled pecan mixture into the prepared buttered baking pan and spread it with a spoon.

Step 9

Pour the vanilla cake batter onto the pecan mixture and spread it with an offset spatula. Bake in a 180c (350f) oven for about 35-40 minutes or until a toothpick inserted into the cake comes out clean.

Step 10

Allow the cake to cool to room temperature before flipping the cake. Run a knife around the edges of the cake, and top the pan with a plate. Flip the cake and tap the cake pan to release the cake from the pan. Enjoy!