Step 1

Set oven to 350 degrees. Put 3 Tablespoons butter on baking sheet.  When melted, (melts quickly) add 2 ½ cups pecans and toss to coat.  Spread out  pecans and bake 6 to 8 minutes, Stir, halfway through. They roast quickly. Sprinkle lightly with salt if you would like.

Step 2

Measure out 1 1/2 cups of the pecans and chop them finely. Set aside. These will be used in the batter. The rest will eventually be added to the top of the glazed cake.

Step 3

Grease and flour a tube pan. Preheat oven to 325 degrees F. See Notes.

Step 4

In a separate bowl, whisk the cake flour, salt, and baking powder for 30 seconds to combine. Set aside for later.

Step 5

Mix the butter with the paddle attachment (if using a stand mixer) on medium speed until smooth. Gradually add the brown and white sugar and beat until light and fluffy 3 to 5 minutes.

Step 6

Next, add the eggs one at a time blending after each addition to incorporate.

Step 7

In a medium bowl or measuring cup, combine the vanilla extract, milk, and sour cream and set aside.

Step 8

While mixing at low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix just until incorporated.

Step 9

Gently stir in the 1 1/2 cups finely chopped pecans. Scoop batter into the prepared bundt pan and smooth over the top with the back of a spoon to even it out.

Step 10

Bake at 325 degrees for 60-70 minutes. Baking times may vary and so check on the cake as it nears the 1 hour mark. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.

Step 11

This makes approximately 8-8.5 cups of batter.

Step 12

Allow to cool in the pan for about 10 minutes before turning out.

Step 13

Using a medium size saucepan (deep enough to prevent boil over) melt the butter over medium heat.

Step 14

Add the brown sugar and the remaining ingredients and heat on medium high heat.Stir to blend, try to keep mixture off the sides of the pan.

Step 15

Once the mixture begins to boil, reduce the heat to low.Simmer for 6 minutes, checking often to make sure that it is not going to boil over. It should still be bubbling.

Step 16

After 6 minutes, remove from heat.Keep in mind that the caramel with thicken up a bit as it cools.

Step 17

You can pour it into a long glass casserole dish if you want it to cool more quickly. We often refrigerate to cool it off as well.Makes about 1 cup caramel sauce. It can be kept in the refrigerator in an airtight container up to 2 weeks.

Step 18

Once the caramel and cake have cooled, you can either spoon the caramel over the cake with a spoon, or pipe it onto the cake using a disposable piping bag (with the tip snipped away).

Step 19

Top with desired amount of remaining buttered pecans (either whole or chopped).

Step 20

Store the cake at room temperature in an airtight container or under a cake dome for 2-3 days.