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

In a saucepan, melt 1/2 cup of unsalted butter over medium heat. Add the brown sugar and stir until dissolved to create a caramel sauce. Pour the mixture into the bottom of the prepared cake pan, then sprinkle the chopped pecans evenly on top.

In a large mixing bowl, cream together the granulated sugar and the remaining butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined; don’t overmix!

Carefully pour the batter over the caramel and pecans in the cake pan.

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

Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.

Slice and enjoy your delicious masterpiece! Pair with whipped cream or vanilla ice cream.