Laura Mariano
Ingredients
For Crumb Topping:
- 2cupspecans
- 2stickunsalted butter
- ¾cuplight brown sugar
- ½cupgranulated sugar
- ½tspground cardamom
- ½tspsalt
- 2cupsall purpose flour
For Cake:
- 3cupsall purpose flour
- 1¼cupssugar
- 1½tspbaking powder
- 1tspsalt
- 2large eggs
- 1cupwhole milk
- 1½stickunsalted butter,melted
- 2tsppure vanilla extract
For Glaze:
- ½cupconfectioners’ sugar
- 2tbspunsalted butter,melted
- 2tspwhole milk
- ½tsppure vanilla extra
Intsruction
Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Butter a 9-by-13-inch metal baking pan.
Crumb Topping:
Spread the pecans on a rimmed baking sheet and toast for 8 minutes, until browned. Let cool, then coarsely chop the nuts.
In a medium bowl, stir the melted butter with both sugars, the cardamom and salt. Add the flour and stir until clumpy. Stir in the chopped nuts.
Cake:
In a large bowl, whisk the flour with sugar, baking powder, and salt. In a medium bowl, whisk the eggs with the milk, melted butter, and vanilla.
Add the egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared baking pan, smoothing the surface. Scatter the crumbs in large clumps over the cake; the crumb layer will be quite deep.
Bake for about 55 minutes, until the crumbs are golden and firm and a tester inserted in the center of the cake comes out clean. If the crumbs brown before the cake is done, cover the cake loosely with foil. Transfer to a rack to cool.
Glaze:
In a bowl, whisk the confectioners’ sugar, butter, milk, and vanilla extract together.
Drizzle the glaze over the cake; let cool slightly.
