1. Place eggs and sugar into the bowl of your mixer fitted with the whisk attachment and beat until fluffy. Add juice, oil, and vanilla.
2. Slowly add dry ingredients and mix until well combined.
3. Carefully pour a bit less than half the batter into the pecan-coating-lined pan and gently smooth the surface. Sprinkle with the brown sugar filling and top with the rest of the batter, covering the filling completely. Bake for 50 minutes and remove from the oven.
4. Let the cake cool on a wire rack for 20 minutes. Use a small knife to dislodge the crunch coating at the corners and flip the cake over onto the rack. It should slide out of the pan easily. (If some of the coating remains in the pan after inverting, simply remove it and pat onto the uncovered areas of the cake while still hot.) Allow to cool completely.