Ingredients
| Crumb |
|---|
| 1½ cups — | pecans |
| ⅓ cup — | white sugar |
| ⅓ cup — | packed brown sugar |
| 1 tsp — | cinnamon |
| ¼ tsp — | kosher salt |
| 3 tbsp — | melted butter |
| Cake |
|---|
| Dry |
|---|
| 1⅞ cup — | all-purpose flour |
| ¾ tsp — | baking soda |
| 1 tsp — | baking powder |
| Wet |
|---|
| ½ cup — | butter (room temp) |
| 1 cup — | white sugar |
| 2 — | large eggs |
| 1½ 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