In a large bowl, combine the flour baking powder, baking soda, and salt. Set aside.
Beat butter and cream cheese in the bowl of your stand mixer until creamy.
Gradually add sugar, mixing well.
Add eggs, one at a time, beating in between and scraping down the sides as needed.
Add the Vanilla, and mix to combine.
Working in batches, starting and ending with the flour, slowly combine the flour mixture alternating with the milk until just combined
Pour the batter into the prepared baking sheet. Level with an offset spatula or by shimmying the pan a bit.
Mix the topping ingredients, the flour, light brown sugar, pecans, and butter, in a small bowl until grainy, like wet sand.
Sprinkle the topping over the pan and bake for 40-45 minutes until a toothpick inserted comes out clean.
Allow to cool on a wire rack before slicing and serving.
Notes
To prepare this cake in a bundt pan, as pictured, follow the steps to combine the ingredients.Sprinkle half of the topping into the bottom of the pan.Spoon half of the batter into the pan. Sprinkle the remaining topping over the batter and cover with the remaining batter.Bake for 45-50 minutes, until a toothpick inserted comes out clean.Cool the pan on a wire rack before turning out to cool completely.Sprinkled with powdered sugar to serve.