Prepare the pan and oven

• Preheat the oven to 180 °C.
• Line the base of the springform pan with baking paper and grease the sides.

Make the caramel topping

• Melt the butter in a saucepan over medium heat.
• Stir in the brown sugar, honey, cream and salt until smooth.
• Let the caramel bubble gently until slightly thickened.

Assemble the topping layer

• Pour the caramel into the prepared pan.
• Scatter the chopped pecans evenly over the caramel.

Cream the butter and sugar

• Beat the softened butter with the granulated sugar until pale and fluffy.
• Add the eggs one at a time, beating well after each.
• Stir in the vanilla extract.

Make the cake batter

• Whisk the flour and baking powder together.
• Fold the dry ingredients into the butter mixture alternately with the milk until just combined.

Bake the cake

• Spread the batter evenly over the pecans and caramel.
• Bake until golden and a skewer inserted in the centre comes out clean.

Flip and cool

• Let the cake rest in the pan for a few minutes.
• Run a knife around the edge, invert onto a plate and lift off the pan.
• Cool on a rack before slicing.