Step 1: Prepare the Pecan Topping 

1. Preheat your oven to 175°C (350°F). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper.

2. Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until dissolved.

3. Stir in the maple syrup and cook for 1–2 minutes until the mixture is smooth and bubbly.

4. Pour the caramel mixture into the prepared cake pan, spreading it evenly. Arrange the pecans in a single layer over the caramel, flat side down. Set aside.

Step 2: Make the Cake Batter 

1. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.

Step 3: Assemble and Bake 

1. Carefully spoon the batter over the pecan topping in the cake pan, spreading it evenly with a spatula.

2. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 4: Cool and Invert 

1. Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen it.

2. Place a serving plate over the pan and carefully invert the cake onto the plate. Remove the pan and parchment paper to reveal the caramelized pecan topping.

Step 5: Serve and Enjoy

Let the cake cool slightly before serving. It’s best enjoyed warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.

This upside-down pecan cake is a showstopper dessert that will leave everyone asking for seconds. The combination of the rich caramel, crunchy pecans, and soft cake makes it a truly unforgettable treat.