Ingredients
8
8 servings
- •1.5 cups pecans, finely chopped
- •0.33333334326744 cup white sugar
- •0.33333334326744 cup packed light brown sugar
- •3 tablespoons melted butter
- •1 teaspoon cinnamon
- •0.125 teaspoon salt
- •1.875 cups all-purpose flour
- •1 teaspoon baking powder
- •0.75 teaspoon baking soda
- •0.5 teaspoon fine sea salt
- •1 cup white sugar
- •0.5 cup unsalted butter, softened
- •2 large eggs
- •1 cup sour cream or creme fraiche
- •1.5 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch baking dish.
- Make the topping: Mix pecans, white sugar, brown sugar, melted butter, cinnamon, and salt together in a mixing bowl until thoroughly combined and all components are coated with butter, 3 to 4 minutes.
- Make the cake: Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
- Mix sugar and butter together in a large bowl with a spatula until well blended. Whisk in eggs, one at a time, until thoroughly incorporated. Whisk in sour cream and vanilla. Gradually whisk in flour mixture until flour is just incorporated; do not overmix.
- Spread 1/2 of the batter over the bottom of the prepared baking dish, then sprinkle with 1/2 of the topping. Carefully spoon remaining batter over topping, then sprinkle with remaining topping; very gently press topping into batter.
- Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Nutritional Facts
Per 8 servings
- Calories: 634
- Carbohydrate: 69g
- Fat: 38g
- Fiber: 3g
- Protein: 8g
- Sugar: 43g
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