# Ingredient List:
→ Cake
01 - 1 cup unsalted butter, melted
02 - 2 cups granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 2 1/4 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 cup whole milk
10 - 1 cup chopped pecans
→ Caramel Glaze
11 - 1/2 cup unsalted butter
12 - 1 cup light brown sugar, packed
13 - 1/4 cup whole milk
14 - 1 teaspoon vanilla extract
15 - 1 cup powdered sugar, sifted
16 - 1/2 cup chopped pecans, for topping
# Directions:
01 - Preheat oven to 350°F. Generously grease a 13x18-inch rimmed baking sheet and optionally line with parchment paper.
02 - In a large bowl, whisk together melted butter and granulated sugar until fully incorporated. Add eggs and vanilla extract; beat until smooth and glossy.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt.
04 - Gradually add half the dry ingredients to the wet mixture, followed by half of the milk. Stir gently; repeat with remaining dry ingredients and milk until just combined.
05 - Fold in chopped pecans to distribute them evenly throughout the batter.
06 - Spread batter smoothly over the prepared baking sheet using an offset spatula.
07 - Place the baking sheet in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center emerges clean.
08 - While cake bakes, melt butter and brown sugar in a saucepan over medium heat, stirring continuously until sugar dissolves, about 2 to 3 minutes. Add milk and bring mixture to a gentle boil for 1 minute. Remove from heat, whisk in vanilla extract, then gradually incorporate powdered sugar until the glaze is smooth and lump-free.
09 - Pour warm caramel glaze evenly over the hot cake. Scatter reserved chopped pecans over the surface.
10 - Allow cake to cool completely, then cut into squares for serving.
