Step 1

Preheat the oven to 375 degrees Fahrenheit. Grease a 15 x 10 x 1-inch baking pan and line the bottom with parchment.

Step 2

Combine the flour, sugar, baking powder, salt, and baking soda in a large bowl. Whisk until mixed then set aside.

Step 3

In a small saucepan, mix the butter and water over medium heat. Bring the mixture to a boil, then immediately pour it into the flour mixture. Use a spatula and mix until just combined.

Step 4

In a separate medium bowl, whisk the eggs, sour cream, and almond extract until just blended. Pour the wet ingredients into the flour bowl and whisk until well combined.

Step 5

Transfer the batter to the prepared baking pan. Bake for 18 to 22 minutes or until golden brown. (The cake should pass the toothpick test for doneness when ready.)

Step 6

Remove the cake from the oven and cool on a wire rack for 20 minutes before frosting.

Step 7

While the cake is cooling, mix the butter and milk in a large saucepan. Bring the mixture to a boil, then immediately remove it from heat. Slowly stir in the powdered sugar and almond extract. Finally, stir in the pecans.

Step 8

Spread the icing over the semi-cooled cake and set aside to set. Slice, serve, and enjoy!