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Serves: 12–16
Pan: 10–12 cup Bundt pan
Oven: 325°F
Bake time: About 75–90 minutes
For the Pound Cake
* 1½ cups (3 sticks) unsalted butter, softened
* 8 oz cream cheese, softened
* 2 cups granulated sugar
* 1 cup packed light brown sugar
* 6 large eggs, room temperature
* 3 cups all-purpose flour
* ½ teaspoon baking powder
* ½ teaspoon salt
* 1 cup sour cream, room temperature
* 2 teaspoons vanilla extract
* ½ teaspoon butter extract, optional
* 1½ cups pecans, toasted and finely chopped
For the Caramel Pecan Praline Topping
* ½ cup (1 stick) unsalted butter
* 1 cup packed light brown sugar
* ½ cup heavy cream
* ¼ teaspoon salt
* 1 teaspoon vanilla extract
* 1½ cups toasted pecans, roughly chopped
* Extra pecan halves for the top, optional
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