Milk Chocolate Upside-Down Cake

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Grease a 20cm round cake pan and line the bottom with parchment paper.

   Tip: Use a high-quality cake pan for even baking.

2. 2

   In a medium saucepan, melt the butter and brown sugar over medium heat, stirring occasionally. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Don't stir too much, as this can create a syrupy texture.

3. 3

   In a large bowl, whisk together the flour, granulated sugar, and flaky sea salt.

   Tip: Make sure to sift the flour for a light texture.

4. 4

   In a separate bowl, whisk together the milk, eggs, and vanilla extract.

   Tip: Use room temperature ingredients for a smoother batter.

5. 5

   Pour the wet ingredients into the dry ingredients and whisk until just combined.

   Tip: Don't overmix, as this can create a dense cake.

6. 6

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Make sure the batter is evenly distributed for a flat cake.

7. 7

   Arrange the milk chocolate chips in a circular pattern on top of the batter.

   Tip: Use a spatula to spread the chocolate evenly.

8. 8

   Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't open the oven door during the baking time, as this can affect the cake's texture.

9. 9

   Remove the cake from the oven and let it cool in the pan for 10 minutes.

   Tip: Don't touch the cake, as this can cause it to break.

10. 10

    Run a knife around the edges of the cake to loosen it, then invert onto a serving plate.

    Tip: Use a spatula to smooth the top and arrange the pecans on top.

11. 11

    Drizzle with any remaining caramel sauce and sprinkle with flaky sea salt.

    Tip: This is optional, but adds a nice textural element.