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

In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until dissolved. Spread this mixture evenly across the bottom of your prepared cake pan. Sprinkle the chopped pecans evenly over the caramel layer.

In a large bowl, combine the granulated sugar, flour, baking powder, and salt.

In another bowl, whisk together the milk, eggs, and vanilla extract until well combined. Pour the wet ingredients into the dry mixture and stir until just combined.

Carefully pour the batter over the pecan topping in the cake pan. Smooth the top with a spatula to ensure even baking.

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

Once baked, allow the cake to cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen it, then invert onto a serving plate.

Slice the cake and serve warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.