Ingredients
1 12 cups all-purpose flour
1 12 teaspoons baking powder
14 teaspoon salt
1 cup granulated sugar
12 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
12 cup milk
For the filling
1 cup unsalted butter, softened
1 cup packed brown sugar
1 tablespoon all-purpose flour
12 cup chopped pecans
For the glaze
1 cup confectioners’ sugar
2 tablespoons unsalted butter, melted
2 tablespoons milk
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (180°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the sugar and butter together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
Add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Mix until just combined. Pour the batter into the prepared pan.
To make the filling, beat the butter and brown sugar together until smooth. Stir in the flour and pecans. Drop the filling by spoonfuls over the batter in the pan. Use a knife to swirl the filling into the batter.
Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
To make the glaze, whisk together the confectioners’ sugar, butter, milk, and vanilla until smooth. Pour the glaze over the warm cake. Allow the cake to cool completely before cutting and serving. Enjoy!
