Ingredients
Scale
For the cake:
- 4 T. softened butter
- 1/3 C. white sugar
- 1/3 C. light brown sugar
- 2 large eggs
- 1 tsp. vanilla
- Pinch of salt
- 1 1/2 C. all-purpose flour
- 2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2/3 C. buttermilk
For the topping:
- 1 C. light brown sugar
- 3 T. softened butter
- 2 T. honey
- 2 T. light Karo syrup
- 1 C. pecan halves
Instructions
- Heat oven to 350 degrees Fahrenheit. Spray skillet with cooking spray. Beat butter until creamy. Add sugars, beating until fluffy. Add eggs and vanilla; beat until blended.
- In small bowl, combine flour, cinnamon, baking powder, baking soda and pinch of salt. Using mixer on low, slowly mix flour mixture with buttermilk, a little at a time. Wait.
- Melt all topping ingredients except pecans, stirring so it doesn’t burn. When melted, pour in skillet; spread pecans on top of sugar mixture. Pour cake batter over pecans.
- Bake 40 to 50 minutes until toothpick comes out clean. Cool on wire rack 10 to 12 minutes. Invert on serving plate. Pour any leftover caramel over cake. Enjoy!
Notes
Great served with fresh whipped cream.
Keywords: breakfast cake, cast iron recipes, holidays