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Photo: Todd Coleman

16 tbsp. unsalted butter, melted,
   plus more for the pan
3 3⁄4 cups flour, plus more for pan
1 1⁄4 cups plus 2 tsp. sugar
6 tbsp. plus 1 1⁄2 tsp. packed light
brown sugar
2 tbsp. plus 1⁄2 tsp. ground cinnamon
1 1⁄4 tsp. kosher salt
1⁄3 cup finely chopped pecans
2 1⁄2 tsp. baking powder
1 cup milk
6 tbsp. sour cream
2 1⁄4 tsp. vanilla extract
1 1⁄2 tsp. cinnamon extract
2 eggs

1. Heat oven to 325°. Grease an 8" x 8" baking pan with a little butter and sprinkle with a little flour; set aside. Make topping: In a bowl, mix 8 tbsp. melted butter, 1⁄4 cup sugar, 6 tbsp. brown sugar, 2 tbsp. ground cinnamon, and 1⁄2 tsp. salt until smooth. Add 1 1⁄2 cups flour; mix with a fork until crumbly; chill. Make filling: In a bowl, mix remaining brown sugar, 2 tsp. sugar, 1⁄2 tsp. ground cinnamon, and pecans; set filling aside.

2. Make cake batter: In another bowl, whisk together remaining flour, sugar, salt, and baking powder; set aside. In a large measuring cup, whisk together remaining butter, milk, sour cream, vanilla, cinnamon extract, and eggs until smooth. Pour wet ingredients over dry ingredients; whisk to combine. Pour half the batter into prepared baking pan. Sprinkle filling over top; pour remaining batter over it. Break up reserved topping with fingers; sprinkle over top; bake until a toothpick inserted into middle of cake comes out clean, about 1 hour 15 minutes. Let cool before serving.

SERVES 8

This article was first published in Saveur in Issue #123

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