Preheat the oven to 340°F (170°C).

Grease a 10- to 12-cup bundt pan well with nonstick baking spray or cake release (or with shortening dusted lightly with flour).

Make the topping: add the brown sugar, 8 tablespoons of butter, and maple syrup to a saucepan over medium-low heat.

Stir constantly until the butter melts and the sugar dissolves, 3 to 4 minutes.

Remove from the heat, stir in the chopped pecans, and set aside.

Make the cake: place the 1 ½ sticks of butter in a large microwave-safe bowl and microwave in 10-second bursts just until softened (not melted).

Add the white sugar and vanilla and whisk until well combined and lighter in color, 2 to 3 minutes.

Add the eggs and whisk until smooth.

In a medium bowl, combine the flour, baking powder, and salt, then add half of it to the butter mixture.

Add half of the heavy cream and whisk together.

Add the remaining flour mixture and the remaining cream.

Mix just until combined. Switch to a rubber spatula if the batter gets too thick to whisk.

The batter will be very thick; that's normal.

Pour the pecan mixture into the bottom of the prepared bundt pan and spread it evenly.

Spoon the cake batter over the pecans in heaping spoonfuls, then gently spread it so the topping is completely covered.

Bake for about 60 minutes, until golden and a toothpick inserted into the cake comes out clean.

Remove from the oven and let the cake stand in the pan for 5 minutes.

Place a large plate or serving dish over the opening of the bundt pan, carefully invert it, and lift off the pan. Scrape any pecans left in the pan back onto the cake. Serve warm.