1-1/2 cups flour ………………………………. .1/4 tsp salt
1/2 cup sugar or 1/2 cup regular white Splenda
1 tsp baking soda (only if using Splenda)….2 tsp baking powder
3/4 cup milk …………………………………..... 1 egg
1 tsp vanilla …………………………………..…2 TB butter, melted
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1 stick (8 TB) butter, room temp.. …………1 tsp. cinnamon
2 TB caramel syrup or ice cream topping (can be SF)
1/2 cup brown sugar or 2 TB brown Splenda
2 TB flour………………………………………1/4 cup chopped pecans
CARAMEL ICING:
3/4 cup powdered sugar …………………….1 tsp. caramel syrup
up to 2 TB liquid (caramel flavored liquid coffee creamer)
Whisk together the powdered sugar & vanilla in a small bowl, adding the liquid (1 tsp. at a time) until smooth drizzle consistency. Adjust consistency by adding more powdered sugar (if too thin) or more liquid (if too thick).
SUGAR:FREE: 2 tsp. caramel sugar-free syrup plus some milk (I use unsweetened vanilla almond milk) ~ whisked into about 3 TB canned sugar-free vanilla frosting
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Preheat oven to 350. Spray an 8” or 9” square pan with non-stick baking spray.~ Mix flour, sugar, salt, baking powder, milk, eggs, butter and vanilla on low in electric mix.
When flour is mixed in, turn speed to medium and mix until combined well. Spread batter in pan and smooth the top.
Beat butter, brown sugar, flour, caramel syrup & cinnamon until well combined. Mix in chopped pecans. Drop in 9 dollops on top of cake batter. Use back of dampened small spoon to push dollops into batter ~ then smooth some of the batter over the top, so it’s a smooth surface.
Bake at 350 for 20-24 (or until toothpick comes out clean from center.) Let it cool on a rack while you make the icing. Then pour & spread icing over top of the cake.
Best warm (but can reheat pieces about 15 seconds in the microwave)