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Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Toast the Pecans: Spread the chopped pecans on a baking sheet and toast them in the preheated oven for about 5-7 minutes, or until they are fragrant. Let them cool.
Make the Cake Batter:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the toasted pecans.
Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan.
Make the Praline Topping:
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the mixture is smooth and bubbly.
Stir in the chopped pecans and vanilla extract. Cook for an additional 2-3 minutes, until the mixture thickens slightly.
Assemble the Cake: Pour the praline topping over the cooled cake, spreading it evenly. Let the topping set before serving.
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