• Preheat the oven at 325°F / 165°C / Gas Mark 3
• Grease an 8 x 3-inch deep round cake pan or a 9 x 2-inch round cake pan with butter. (i used an 8 x 2-inch round cake pan)

  Pro tip - I prefer not to line the pan with parchment paper as it prevents the sugar from caramelizing.

Pecan pie filling

• In a bowl combine all the pecan pie ingredients. Golden syrup, sugar, vanilla extract, lemon juice, salt, and butter. Set aside.

  Pro tip - Toast pecans in the oven at 50°F/ 100°C for 10 minutes add a wonderful flavor.

Cake

• Dry ingredients - Combine flour with baking soda, baking powder, and salt - set aside.
• In the bowl of a stand mixer with the whisk attachment, whip the eggs for a minute. Then gradually add the sugar and whip until light and foamy.

  Pro tip - add the sugar gradually so it combines with the eggs to make a light and airy batter.
• Next, gradually add oil, followed by vanilla extract and buttermilk.

  Pro tip - adding the oil gradually will emulsify the eggs and prevent them from curdling.
• Finally, add the flour and combine well. Scrape the sides and bottom to ensure you have no dry flour.

  Pro tip - we do not want to activate the gluten in our batter nor do we want to lose all the volume in the eggs so do not overmix at this point.
• Pour the pecan pie filling in the bottom of the prepared cake pan. Then, pour the cake batter over the pecan filling. Spread evenly and tap a few times to help the batter settle.

  Pro tip - make sure the batter is spread evenly so there are no large air pockets in the cake.
• Bake in a preheated oven for about 35 to 45 minutes or until a skewer inserted in the center comes out clean. Cool in the pan for only 5 to 7 minutes.

  Pro tip - every oven is different and while 35 minutes is a standard cooking time for a 9-inch cake, you may need a 5 to 10 minutes more in some ovens
• Carefully invert the cake over. Place a plate or platter larger than the cake pan on top. Using a kitchen cloth or gloves hold the top and bottom firmly. Carefully but in one quick motion just flip the two together.

  Pro tip - The cake must be inverted while it's still warm otherwise the caramelized sugar in the pie will stick to the pan when cooled. A quick swift motion while scary works best to prevent accidents.