Preheat the oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and toast for about 8-10 minutes, until fragrant and lightly browned. Remove from oven and sprinkle over brown sugar in a skillet or toaster, cooking over medium heat until the mixture bubbles and caramelizes, about 2-3 minutes. Stir to coat pecans evenly and transfer to a parchment-lined surface to cool and set into caramelized clusters.
1 cup pecans, 1/2 cup brown sugar
In a large mixing bowl, cream together the softened butter and granulated sugar using a spatula or mixer until the mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition, while monitoring for a smooth, emulsified batter. Stir in vanilla extract.
1 cup unsalted butter, 1 cup granulated sugar, 4 large eggs, 1 teaspoon vanilla extract
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in three additions, mixing just until incorporated between each addition. Do not overmix to keep the batter tender.
1 and 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
Pour the batter into a greased loaf pan, spreading evenly with a spatula. Arrange the cooled caramelized pecans on top of the batter, pressing them lightly into the surface. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the crust is golden brown.
1 cup pecans
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Transfer to a wire rack and cool completely before slicing. The final cake should have a firm crust, a moist crumb, and a crunchy topping of caramelized pecans.
