1. Prepare the Pecan Caramel Topping

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper for easy release.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, and cinnamon, stirring until the sugar dissolves and the mixture is smooth and bubbling, about 2–3 minutes. Remove from heat and stir in the vanilla extract.

Pour the caramel mixture into the prepared cake pan, spreading it evenly. Arrange the pecans on top of the caramel in a single layer. You can lay them flat in a decorative pattern or scatter them for a more rustic look. Set the pan aside.

2. Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Set aside.

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

In a small bowl, whisk together the sour cream and milk. Alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.

3. Assemble the Cake

Carefully spoon the cake batter over the pecan caramel topping in the prepared pan. Spread the batter evenly using a spatula, making sure it completely covers the pecans.

4. Bake the Cake

Place the cake in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The top of the cake should be golden brown, and the edges will begin to pull away from the sides of the pan.

5. Cool and Invert the Cake

Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges to loosen it. Place a serving plate or cake stand over the pan, then carefully invert the cake onto the plate. Gently lift the pan to reveal the caramelized pecan topping. If any pecans stick to the pan, simply place them back on the cake.

6. Serve and Enjoy

Let the cake cool slightly before serving. For an extra treat, serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream.