4 tablespoon unsalted butter, plus more for greasing
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 1/2 teaspoon vanilla extract
2 1/4 cup pecans, toasted
1 1/2 cup cake flour
1 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
1/3 cup buttermilk, at room temperature
2 tablespoon bourbon
1 1/2 stick unsalted butter, at room temperature
1 1/4 cup granulated sugar
3 large eggs, at room temperature
1/2 cup pecans, toasted and chopped
Vanilla ice cream, for serving
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.
Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.
Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.
Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.
Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/bourbon-praline-cake-recipe.html?oc=linkback