1. Prepare the Pan

Preheat the oven to 350°F. Lightly grease a solid 9-inch round metal cake pan. For easier release, line the bottom with a 9-inch parchment paper rounds. Have a heatproof serving platter larger than the pan ready for flipping.

2. Add the Pecan Topping

In a medium bowl, whisk together the melted butter, brown sugar, heavy cream, and cinnamon. Pour into the prepared pan. Sprinkle the chopped pecans evenly over the mixture, then gently press them down into a snug layer.

3. Mix the Cake Batter

In a large bowl, whisk the brown sugar, vegetable oil, and egg until combined. Whisk in the milk. Add the flour, baking powder, salt, cinnamon, and nutmeg, then stir just until no dry flour remains. Avoid overmixing.

4. Layer and Bake

Carefully pour the batter over the pecans. Use a silicone baking spatula to gently smooth the surface without moving the nuts around. Bake for 35–40 minutes, until a toothpick inserted into the cake’s center comes out clean. Begin checking at 35 minutes.

5. Rest and Flip

Let the cake rest in the pan for 5 minutes, then gently loosen the edges. Wearing oven mitts, place the serving platter over the pan, hold both firmly together, and carefully invert in one movement. Lift away the pan and peel off the parchment, if used. The pan and topping will still be hot. Let the cake cool further on the platter before slicing.