Pecan Caramel Cake (Print Version)

# Ingredients:

01 - ½ cup softened unsalted butter.
02 - ½ cup white sugar.
03 - ½ cup packed brown sugar.
04 - 1 teaspoon vanilla essence.
05 - 1 cup of tangy buttermilk.
06 - 2 eggs, large size.
07 - 2 cups all-purpose flour.
08 - ½ teaspoon salt, kosher.
09 - 2 teaspoons of baking powder.
10 - ½ teaspoon of baking soda.
11 - 3 tablespoons of corn syrup.
12 - ½ cup brown sugar for the topping.
13 - 1 cup of pecans, roughly chopped.
14 - 115g of butter for topping.
15 - A pinch (¼ teaspoon) of kosher salt for topping.

# Instructions:

01 - Set oven to 350°F (180°C). Butter the sides and line a 9-inch cake pan with parchment paper.
02 - In a small pan, heat butter, salt, brown sugar, and corn syrup till dissolved. Stir in pecans, coat them, and let the mix cool a bit.
03 - In a bowl, whisk baking soda, flour, and baking powder together.
04 - Cream the butter, sugars, and vanilla for a couple of minutes. Add eggs and beat till combined.
05 - Switch between adding buttermilk and the dry ingredients to the batter, mixing them gently until just combined.
06 - Pour the cooled pecan topping into the pan first. Spread the batter evenly over it.
07 - Bake for about 35-40 minutes at 350°F or until a toothpick slides out clean.
08 - Cool completely, loosen the edges with a knife, and flip it onto a plate.

# Notes:

01 - Toasting the pecans can make them tastier.
02 - For the best texture, use ingredients at room temperature.
03 - Overmixing can dry out your cake, so stir gently.
04 - Leave it to cool for 10-15 minutes before flipping it over.