Directions:

Preheat your Oven to 350.

For the Pecan Topping:

Heat a pan over medium-low heat, then add the butter, brown sugar, honey, cinnamon, salt, and pecans.

Cook the mixture, stirring frequently, until the butter has melted and the sugar has dissolved.

Remove from the heat. Make sure to not to cook the mixture beyond just melting the butter and getting the sugar dissolved.

Add the pecan mixture to a greased 9 inch round cake pan, and mixture evenly and set aside.

For the Cake:

In a large bowl, beat the eggs, sugar and vanilla extract for 1 minute on high speed.

Now add the oil and mix, then add the sour cream, milk and mix until full incorporated.

Sift in the dry ingredients (flour, baking powder, baking soda).

Mix until the batter is smooth and lump free. Do not over mix the batter.

Pour the batter over the pecans and spread the batter evenly.

Place the cake on the middle rack and bake for 35 to 38 minutes or until a toothpick inserted comes out clean.

Gently run a butter knife along the edges of the cake.

Allow the cake to cool for 5 to 8 minutes before flipping onto a plate.

Be careful while doing this as the pan is still hot!

Scoop any pecans and sauce remaining in the pan over the cake.

Serve a slice of cake with a scoop of vanilla ice cream. Enjoy!