1.    Preheat oven to 350°F (175°C).

2.    In a 9-inch round cake pan, melt 1/2 cup butter over low heat. Stir in brown sugar until smooth. Arrange pecan halves evenly over the mixture.

3.    In a medium bowl, whisk together flour, baking powder, and salt.

4.    In a large bowl, cream softened butter and sugar until light and fluffy.

5.    Beat in eggs and vanilla extract.

6.    Add dry ingredients alternately with milk, mixing until just combined.

7.    Pour batter evenly over the pecan mixture.

8.    Bake for 35–40 minutes, until golden brown and a toothpick comes out clean.

9.    Cool for 5–10 minutes, then invert onto a serving plate.

10. Optional Caramel Glaze (Prepare While Cake Bakes):

a.    In a small saucepan, melt 1/2 cup sugar over medium heat, stirring constantly until it turns a deep amber color (about 5–7 minutes). Be careful not to burn it.

b.    Remove from heat and stir in the butter until melted.

c.    Slowly whisk in the heavy cream (or milk), followed by vanilla extract and a pinch of salt. Stir until smooth.

d.    Let the glaze cool slightly before drizzling over the warm cake.

11. Slice and serve the cake warm or at room temperature, with or without the caramel glaze.