Step-by-Step Instructions

1. Preheat & Prepare the Cake Pan

• Preheat your oven to 350°F (175°C).
• Grease and line a 9-inch round cake pan (or a Bundt pan) with parchment paper.

2. Toast the Pecans

• Spread the chopped pecans on a baking sheet.
• Toast at 350°F for 5-7 minutes, stirring halfway through.
• Let them cool while preparing the batter.

3. Make the Cake Batter

• In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla extract.

4. Combine Dry & Wet Ingredients

• In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
• Gradually add dry ingredients to the butter mixture, alternating with buttermilk.
• Stir in the toasted chopped pecans.

5. Bake the Cake

• Pour the batter into the prepared cake pan.
• Bake for 40-45 minutes (for a round cake) or 50-55 minutes (for a Bundt cake).
• A toothpick should come out clean when inserted in the center.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Make the Praline Glaze

• In a small saucepan, melt butter over medium heat.
• Stir in brown sugar and heavy cream, whisking continuously.
• Bring to a gentle simmer and cook for 3-4 minutes until thickened.
• Remove from heat, stir in vanilla extract and salt.

7. Assemble the Cake

• Pour the warm praline glaze over the cooled cake, letting it drizzle down the sides.
• Top with whole pecans for extra crunch.

8. Serve & Enjoy!

• Slice and serve warm or at room temperature.
• Pair with vanilla ice cream or whipped cream for extra indulgence.