With this recipe, I can never just stop at one piece

Imagine taking a leisurely stroll through the rolling hills of Georgia in the heart of autumn, when the air is crisp and the leaves are painted in vibrant hues of red, orange, and gold. You can almost hear the rustle of leaves as you come upon a charming orchard dotted with pecan trees. The branches are laden with clusters of plump pecans, and the sweet, buttery aroma of freshly baked goods wafts through the air. It's the unmistakable scent of a Georgia pecan cake, lovingly prepared by the locals to celebrate the harvest season.

As a food enthusiast and avid traveler, I've had the privilege of exploring some of the most delectable culinary traditions around the world. However, one of the most unforgettable experiences was my visit to a quaint farmhouse in Georgia, where I had my first taste of an Upside-Down Georgia Pecan Cake. The rich, caramelized pecans layered on top of the moist, fluffy cake created a symphony of flavors and textures that was nothing short of divine. I knew at that moment that this was a recipe I had to save and share with others. Whether you're celebrating a special occasion or simply looking to indulge in some comfort food, this recipe is sure to make a memorable addition to your collection.

For the Topping:

1/2 cup unsalted butter
3/4 cup packed brown sugar
1 cup pecan halves

For the Cake:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk

Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

To make the topping, melt 1/2 cup of butter in a small saucepan over medium heat. Stir in the brown sugar and cook until the sugar is fully dissolved and the mixture is bubbling. Pour the mixture into the prepared cake pan and arrange the pecan halves over the top.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream the 1/2 cup of softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

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

Pour the batter over the pecan topping in the cake pan, spreading it out evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 5 minutes, then carefully invert it onto a serving plate. Allow the cake to cool slightly before serving.