Ingredients:

  • 2 1/4 cups All-Purpose Flour
  • 1 1/2 cups Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter, softened (1 stick)
  • 3 Large Eggs
  • 1 cup Whole Milk or Buttermilk
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Unsalted Butter, melted
  • 1 cup Brown Sugar, packed
  • 1/2 cup Corn Syrup (light)
  • 2 Large Eggs, lightly beaten
  • 1 teaspoon Vanilla Extract
  • Pinch Salt (for filling)
  • 1 1/2 cups Chopped Pecans
  • 4 tablespoons Unsalted Butter (for glaze)
  • 1 cup Powdered Sugar
  • 2 tablespoons Heavy Cream or Milk
  • Pinch Salt (for glaze)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour your cake pan(s) and line the bottom with parchment paper for easy release.
  2. Whisk together the flour, sugar, baking powder, and salt in a large bowl.
  3. Beat the softened butter into the dry ingredients until coarse crumbs form. In a separate bowl, whisk the eggs, milk, and vanilla. Gradually add the wet mixture to the dry ingredients, mixing only until just combined and smooth. Do not overmix.
  4. Pour the cake batter into the prepared pan(s), spreading evenly.
  5. In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, beaten eggs, vanilla extract, and salt until smooth. This is your core Pecan Pie Filling Recipe.
  6. Gently fold in the chopped pecans.
  7. Carefully spoon or pour the pecan pie filling directly over the cake batter in the pan. The filling will sink slightly into the batter during baking, creating the distinct layered effect.
  8. Bake for 55 to 60 minutes. The cake is done when the edges are golden brown, the filling is set but still slightly soft in the very center, and a wooden skewer inserted into the cake portion (not the filling) comes out clean.
  9. Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
  10. Brown the 4 tablespoons of butter in a small saucepan until golden brown and nutty. Remove from heat and let cool slightly. Whisk in the powdered sugar, heavy cream or milk, and the pinch of salt until smooth. Drizzle or spread over the cooled cake before serving.