Instructions

1. Preheat the oven to 350°F and line a 9 inch round pan (springform works best, but any kind should work) with parchment paper on the bottom and thoroughly grease or butter the sides of the pan and the parchment paper.
2.  Spread the chopped pecan pralines out evenly on the bottom of the pan. Set aside.
3. In a sauce pan over medium heat, combine the corn syrup, brown sugar and butter. Stir together until smooth. Allow the mixture to come to a boil. Let it boil for about 1 minute. Remove from the heat and pour the caramel over the pecans in your prepared pan.
4. Next, make the cake. In a stand mixer fit with the whisk attachment, beat the butter and the sugar on medium high speed until light and fluffy and pale in color.
5. Scrape down the bowl and add the vanilla extract and the eggs, one at a time, mixing on high speed until smooth and fluffy.
6. In a separate bowl, mix together the flour, baking powder and salt.
7. Alternate adding the dry ingredients and the buttermilk to the butter mixture, mixing until just combined and no streaks of flour remain.
8. Pour the cake batter over the the pecans in your prepare pan and bake for 30 to 40 minutes or until a knife inserted into the middle of the cake comes out clean.
9. Allow to cool completely before running a knife along the edge of the pan and carefully flipping over to release and serve upside down! Enjoy!