– Unsalted butter
– Vanilla extract
– All-purpose flour
– Baking powder
– Baking soda
– Evaporated milk
– Lemon juice
– Light brown sugar
– Ground cinnamon
– All-Purpose flour
– Chopped pecans
– Salted butter
Cream or mix together the unsalted butter and sugar in a large mixing bowl.
Then add in the eggs and vanilla, mixing well 'til combined.
Sift or whisk together the flour, baking powder, baking soda, and salt.
Mix together the evaporated milk and lemon juice.
Add the dry ingredients to the egg mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
Set it aside for just a few minutes.
Whisk together the brown sugar, cinnamon, and flour in a large mixing bowl.
Add the chopped pecans and softened salted butter to the mixture, mixing 'til combined.
Sprinkle 1/3 of the topping mixture in the bottom of the greased baking dish.
Cover with half the batter.
Then crumble 1/3 more of the praline topping mixture.
Scoop and spread the remaining batter on top of that.
Finally, sprinkle on the remaining cinnamon sugar topping, and gently press it into the batter with your fingers.
Bake the cake at 350° F for about 1 hour. Let the cake stand and cool for about 10 minutes.
Serve and enjoy!