Ingredients
2cupspecans
2stickunsalted butter
¾cuplight brown sugar
½cupgranulated sugar
½tspground cardamom
½tspsalt
2cupsall purpose flour
3cupsall purpose flour
1¼cupssugar
1½tspbaking powder
1tspsalt
2large eggs
1cupwhole milk
1½stickunsalted butter,melted
2tsppure vanilla extract
½cupconfectioners’ sugar
2tbspunsalted butter,melted
2tspwhole milk
½tsppure vanilla extract
Preparation
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.
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.
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.
In a bowl, whisk the confectioners’ sugar, butter, milk, and vanilla extract together.
Drizzle the glaze over the cake; let cool slightly.
Serve warm or at room temperature.
