Pecan Upside Down Cake

In a large bowl, combine 3/4 cup of brown sugar, 1/3 cup of Greek yogurt, 1/4 cup of olive oil, 1 1/2 cups of almond milk and 1 teaspoon of vanilla extract until smooth and set aside for now.

In a separate bowl, whisk 350 grams of cake flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cloves and 1/2 teaspoon of salt until fully combined and set aside for now.

Place a saucepan over medium heat and add 1/2 cup of butter, 2/3 cup of brown sugar and 1/4 cup of maple syrup

Bring the mixture to a foamy bubble and then reduce the heat to low and whisk in 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of salt

Let the mixture foam for 1-2 minutes and as soon as it has thickened a bit, transfer the saucepan off of the heat and mix in 1 cup of chopped pecans

Pour the pecan mixture into a greased and parchment lined 9" baking dish and spread it evenly throughout 

Combine the wet and dry cake batter ingredients, mix until just combined and pour over the pecan layer

Bake the cake in a 350 degree oven for 40-45 minutes or until a toothpick will come out of the center of the cake clean (avoid over baking this cake)

Let the cake sit for 5 minutes and then place a plate or cutting board larger than the dish over top of it and invert the baking dish to transfer the pie out upside down

Slide any shifting pecans back onto the cake and enjoy warm