This recipe starts with tender, homemade yellow cake with roasted pecans, cinnamon, and nutmeg baked in. Several holes are poked into the cake and it is topped off with a sweet browned butter praline sauce.
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cream butter and sugar until pale and fluffy then add eggs and vanilla.
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Sift together the dry ingredients then alternate adding flour and buttermilk to the butter mixture and mix.
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Fold in the pecans and pour batter into your prepared baking pan and bake for 35-45 minutes.
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Melt butter in a saucepan over then add pecans and cook until butter is frothy and begins to brown.
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Continue to cook until the butter is golden brown. Remove the pan from heat and stir in the sweetened condensed milk.
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Remove the cake from the oven and allow it to cool for about 5 minutes in the pan. Poke several holes into the warm cake with the back of a wooden spoon
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Smooth sauce out over cake with a silicone spatula, getting it into all of the holes.
Cut and serve the cake warm. Enjoy!
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