My "Thanksgiving Pecan Cake" Makes Everyone Forget All About Pie (It's True!)

Name: My "Thanksgiving Pecan Cake" Makes Everyone Forget All About Pie (It's True!)
Ingredients: Butter or cooking spray, for the pan; 1/2 cup packed light or dark brown sugar; 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces; 1/4 cup honey or light corn syrup; 1/8 teaspoon kosher salt; 1 1/4 cups raw pecan halves (about 5 ounces), coarsely chopped; 3/4 cup sour cream or plain full-fat Greek yogurt, at room temperature; 2 large eggs, at room temperature; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 cup granulated sugar; 1/2 cup neutral oil, such as grapeseed, vegetable, or canola; 1/4 cup water; 1 teaspoon vanilla extract or paste; 1/4 cup light or dark brown sugar; 1/2 teaspoon kosher salt; 2 teaspoons ground cinnamon; Flaky salt, for sprinkling (optional); Vanilla ice cream, for serving (optional)

"Bottoms up!..."

INGREDIENTS

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Butter or cooking spray, for the pan

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1/2 cup packed light or dark brown sugar

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8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces

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1/4 cup honey or light corn syrup

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1/8 teaspoon kosher salt

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1 1/4 cups raw pecan halves (about 5 ounces), coarsely chopped

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3/4 cup sour cream or plain full-fat Greek yogurt, at room temperature

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2 large eggs, at room temperature

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1 1/2 cups all-purpose flour

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1 1/2 teaspoons baking powder

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1/2 teaspoon baking soda

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3/4 cup granulated sugar

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1/2 cup neutral oil, such as grapeseed, vegetable, or canola

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1/4 cup water

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1 teaspoon vanilla extract or paste

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1/4 cup light or dark brown sugar

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1/2 teaspoon kosher salt

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2 teaspoons ground cinnamon

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Flaky salt, for sprinkling (optional)

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Vanilla ice cream, for serving (optional)

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