Ingredients
Crumb
- 11⁄2 cups pecans
- 1⁄3 cup white sugar
- 1⁄3 cup packed brown sugar
- 1 tsp cinnamon
- 1⁄4 tsp kosher salt
- 3 tbsp melted butter
Cake
Dry
- 17⁄8 cup all-purpose flour
- 3⁄4 tsp baking soda
- 1 tsp baking powder
Wet
- 1⁄2 cup butter (room temp)
- 1 cup white sugar
- 2 large eggs
- 11⁄2 tsp vanilla
- 1 cup sour cream (~8 oz?)
Method
Prep
- Bring butter to room temperature
- Chop pecans
- Butter a 13x9″ baking dish
Make the crumb
- Melt butter
- In a medium mixing bowl
- add pecans, sugar, cinnamon, salt, and butter
- mix together thoroughly with a spatula
Make the cake
- In a small mixing bowl
- add the flour, baking soda, and baking powder
- whisk together
- In a medium mixing bowl
- cream the butter and sugar together
- whisk in eggs, one at a time
- whisk in vanilla and sour cream
- Add the dry to the wet and whisk together until just combined
Assemble and bake
- Preheat oven to 350°F
- Transfer half of the cake batter to the baking dish and smooth into an even layer
- Sprinkle over half of the crumb mixture and gently press it with your fingertips
- Make another even layer of cake on top using an offset spatula
- Spread the rest of the crumb mixture over the top
- Bake at 350°F for 30–35 minutes or until the center is set and the top is golden