Cake:
Preparation: Preheat your oven to 350°F (175°C) and grease a Bundt pan.
Mix Butter and Sugar: In a mixing bowl, cream together 2 sticks of browned unsalted butter, 1 cup of packed light brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
Add Eggs: Beat in 2 large eggs, one at a time, until well incorporated.
Incorporate Dry Ingredients: Mix in 1 teaspoon of baking powder, 1 teaspoon of salt, and 1/4 teaspoon of baking soda until well combined.
Add Flour: Gradually add 1 1/2 cups of cake flour to the mixture, mixing until just incorporated.
Fold in Pecans: Gently fold in 1 cup of pecan meal, 1 cup of finely chopped pecans, 1 cup of sour cream, and 1 teaspoon of vanilla extract until evenly distributed.
Pour into Pan: Transfer the batter into the greased Bundt pan, spreading it evenly.
Bake: Bake in the preheated oven for approximately 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Glaze:
Prepare Glaze: In a bowl, whisk together 2 cups of powdered sugar, 1/4 cup of buttermilk, and 1 teaspoon of vanilla until smooth.
Add Pecans: Fold in 1 cup of chopped pecans into the glaze mixture.
Glaze the Cake: Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides.
Optional Garnish: Sprinkle additional chopped pecans on top of the glaze for added texture and decoration.
