Ingredients

For the pecan topping:

• 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

For the cake:

• 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)

1. Make the pecan topping:
2. Heat the oven to 350ºF. Coat a 9-inch round cake pan (make sure it's around 2 inches high and not a springform pan) with butter or cooking spray. Place on an aluminum-foil lined baking sheet.
3. Place 1/2 cup packed brown sugar, 1 stick unsalted butter, 1/4 cup honey, and 1/8 teaspoon kosher salt in a small saucepan. Cook over medium-low heat, stirring frequently, until the butter is melted and the sugar is just dissolved.
4. Stir in 1 1/4 cups coarsely chopped raw pecans. Transfer to the cake pan and spread into an even layer.
5. Make the cake:
6. Whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda together in a medium bowl.
7. Whisk 3/4 cup room-temperature sour cream, 2 room-temperature large eggs, 3/4 cup granulated sugar, 1/2 cup neutral oil, 1/4 cup water, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a large bowl until smooth. Working in two batches, stir in the flour mixture until the batter is just smooth (do not overmix).
8. Stir 1/4 cup packed brown sugar and 2 teaspoons ground cinnamon together in the now-empty flour mixture bowl.
9. Dollop half of the batter (about 1 1/2 cups) over the pecans, then spread into an even layer. Sprinkle evenly with the cinnamon-sugar mixture. Dollop with the remaining batter and carefully spread into an even layer, covering the sugar mixture.
10. Bake until deep golden-brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Check after 30 minutes: If the cake is browning too much, tent it lightly with aluminum foil.
11. Let the cake cool in the pan for 10 to 15 minutes. Run a thin knife along the edge to loosen the cake. Invert the cake onto a large plate and sprinkle with flaky salt if desired. Let cool until room temperature. Serve with vanilla ice cream if desired.