1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter.
2. In a small bowl, mix the melted butter with brown sugar. Spread this mixture evenly on the bottom of the prepared cake pan. Arrange the pecan halves on top, covering the entire base.
3. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
4. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
6. Pour the batter over the pecans and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for about 10 minutes. Carefully invert the cake onto a serving platter, revealing the beautiful, caramelized pecan topping.

As you bake, remember Mama Lou’s advice: “A cake is like love, it needs just the right amount of sweetness and warmth.”