Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla.
Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture.
Fold in chopped pecans. Pour batter into the prepared pan and bake for 40–45 minutes or until a toothpick inserted comes out clean.
For the praline topping, melt butter in a saucepan over medium heat. Stir in brown sugar and cream. Bring to a boil for 1 minute, then remove from heat and stir in whole pecans.
Pour praline topping over the cooled cake and let set before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 460 kcal per slice | Servings: 10 servings
Tips:
Toast the pecans beforehand for an even richer flavor.
Let the cake cool slightly before adding the praline topping to prevent it from melting too much.
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