Ingredients
6 tablespoons unsalted butter
1 1/2 cups pecans, roughly chopped
1 1/2 cups self-rising flour
1 1/2 cups sugar
2/3 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups brown sugar, packed
1 1/2 cups hot water.
Preparation
Preheat oven to 350º F.
Place 6 tablespoons butter in 9×13-inch baking dish, then place baking dish in oven for butter to melt.
Sprinkle pecans over melted butter, then set baking dish aside.
In a large bowl, whisk together flour, granulated sugar, milk and vanilla until mixture comes together.
Pour batter over pecans and spread gently into an even layer. Don’t mix pecans into the batter once batter gets poured into baking dish.
Sprinkle brown sugar in an even layer on top of cake (without mixing), then carefully pour hot water on top of sugar.
Place baking dish in oven and bake for 30-35 minutes, or until cake is golden brown.
Remove from oven and let cool for at least 15 minutes before serving.
