In a saucepan, combine the brown sugar, agave and butter over low-medium heat.
Cook, stirring occasionally, until the sugar dissolves.
Remove from heat and stir in vanilla extract and salt.
In a bowl, whip the eggs and sugar on high until light and fluffy (about 2-3 minutes).
Combine the dry ingredients in one bowl and the wet in another.
Starting with the dry ingredients and alternating between wet and dry, add your ingredients to the egg/sugar mixture, whisking until just combined.
Pour the pecan topping into a parchment paper lined 9" round cake pan, spreading evenly.
Top with cake batter.
Bake at 350F for 30-35 minutes.
Once the pan has cooled enough to handle, turn the cake out onto a plate.
Agave nectar substitutions: Don’t have agave nectar on hand or would prefer to use something else? Try substituting light corn syrup or maple syrup at a 1:1 ratio.
Testing for doneness: Although tempting to wait until the toothpick comes out completely clean, doing so will likely lead to over-baking your cake. Instead, you want your toothpick to come out without any raw batter and with some cooked crumbs still clinging to it.
Storage: This cake can be kept in an air tight container at room temperature and is best when eaten within 2-3 days.
Making this cake for a crowd: If you need more cake, simply double the recipe and bake it in a 9″x13″ at 350F adding 5-15 minutes to the bake time.
Serving Size:1 slice
Keywords: pecan cake, pecan cake recipe, pecan upside down cake