• Preheat the oven to 350°F.
• Grease a 9-inch round cake pan thoroughly, making sure to coat the sides well.
For easier removal, line the bottom with parchment paper and lightly grease the parchment.

Make the Pecan Topping

• Melt the butter in a medium saucepan over medium-low heat. Stir in the brown sugar, corn syrup, heavy cream, vanilla and salt.
• Cook for 2 to 3 minutes, stirring constantly, until the butter is melted and the mixture is smooth. Remove the saucepan from the heat.
• You can arrange the pecan halves in an even layer around the bottom of the pan or roughly chop the pecans and scatter them evenly over the bottom for a more rustic look and texture.
• Pour the vanilla caramel mixture over the pecans.
Pour slowly so you can evenly cover the nuts.

Prepare the Cake Batter

• Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl.
• In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
• Add the dry ingredients in 2 additions, alternating with the milk, mixing just until combined after each addition.
• Carefully spread the cake batter over the pecan topping and smooth the surface with a spatula.

Bake the Cake

• Bake for 40 to 45 minutes, or until the center is set.
Check that a toothpick inserted into the cake comes out clean or with just a few moist crumbs.
• Place the cake on a wire rack and let it cool in the pan for about 5 minutes.
• While the cake is still warm, run a thin knife around the edges of the cake to loosen it from the pan.
Don’t wait too long or the cake may stick to the pan!
• Place a serving plate over the top of the cake pan. Carefully invert the pan onto the plate and gently lift the pan away.
• Allow the cake to cool.
You can cool it completely or drizzle the caramel while it's still warm, as you prefer.

Add the Caramel Drizzle

• Warm the caramel sauce gently and stir until smooth and thin enough to drizzle.
• Drizzle the caramel over the cooled cake, allowing some of it to run down the sides and over the pecan topping.
• Slice and serve.