Step 1

Brown the Butter: Melt 2/3 cups of butter in a medium skillet over medium-low heat. Stir frequently until it begins to bubble, then stir constantly until it becomes foamy.

Step 2

Remove the skillet from the heat when the butter is golden and fragrant. Pour the brown butter into a shallow, heatproof bowl, scraping in the brown bits with a spatula. Set aside to cool.

Step 3

Preheat the oven to 350°F. Grease an 8-inch baking dish with cooking spray or butter and line it with parchment paper.

Step 4

Make the Pecan Topping: In a large saucepan, combine the butter, brown sugar, and corn syrup over medium heat. Stir frequently until the sugar dissolves and the butter is melted.

Step 5

Remove from the heat and stir in the cinnamon, salt, and pecans until well combined. Pour the pecan mix into the baking dish and spread evenly. Set aside.

Step 6

Make the Cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In a measuring glass, whisk the sour cream and buttermilk until well combined. Set both aside.

Step 7

In a separate large bowl, whisk the cooled brown butter with the brown sugar until smooth. Blend in the egg and vanilla.

Step 8

Alternate adding the dry ingredients and sour cream mixture, starting and ending with the flour. Stir gently by hand until just combined.

Step 9

Pour the batter into the cake pan, spreading it evenly over the pecans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Step 10

Let the cake cool in the pan for 5 minutes before carefully inverting it onto a serving plate. Remove the parchment paper and leave to cool. Serve warm or at room temperature, and enjoy!