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1
Preheat the oven to 350F Position a rack in the center of the oven.
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2
Butter a 9-by-13-inch metal baking pan.
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3
Make the crumb topping: Spread the pecans on a rimmed baking sheet and toast for 8 minutes, until browned.
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4
Let cool, then coarsely chop the nuts.
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5
In a medium bowl, stir the melted butter with both sugars, the cardamom and salt.
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6
Add the flour and stir until clumpy.
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7
Stir in the chopped nuts.
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8
Make the cake: In a large bowl, whisk the flour with the sugar, baking powder and salt.
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9
In a medium bowl, whisk the eggs with the milk, melted butter and vanilla.
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10
Add the egg mixture to the dry ingredients and stir until just combined.
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11
Scrape the batter into the prepared baking pan, smoothing the surface.
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12
Scatter the crumbs in large clumps over the cake; the crumb layer will be quite deep.
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13
Bake for about 55 minutes, until the crumbs are golden and firm and a tester inserted in the center of the cake comes out clean.
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14
If the crumbs brown before the cake is done, cover the cake loosely with foil.
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15
Transfer to a rack to cool.
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16
Make the glaze: In a bowl, whisk all of the glaze ingredients together.
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17
Drizzle the glaze over the cake; let cool slightly.
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18
Serve warm or at room temperature.
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19
The cake can be kept covered at room temperature for up to 3 days.
