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

2. In a saucepan, melt 1/2 cup butter with 1 cup brown sugar over medium heat. Stir until smooth and bubbling. Pour into the bottom of the cake pan and spread evenly.

3. Arrange pecan halves over the caramel layer in a single, even layer.

4. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

5. In a large bowl, cream 1/2 cup butter with granulated sugar until light and fluffy.

6. Beat in the eggs one at a time, then add the vanilla extract.

7. Add the dry ingredients in three additions, alternating with the milk. Begin and end with the dry mixture.

8. Pour the batter gently over the pecans and caramel in the pan. Smooth the top.

9. Bake for 35–40 minutes or until a toothpick inserted comes out clean.

10. Cool in the pan for 10 minutes. Place a plate over the top and carefully invert. Let the pan sit inverted for 1 minute, then lift off.

11. Allow to cool slightly before slicing and serving.