Brown Butter Pecan Cake with Caramel Glaze

Melt the cake butter in a light-colored saucepan over medium heat, swirling often, for 5 to 8 minutes until it foams, turns golden brown and smells nutty. Pour into a large bowl, scraping in the browned bits, and cool for 20 minutes.

Heat the oven to 350°F (175°C). Grease and flour a 10- to 12-cup bundt pan. Whisk the flour, baking powder, baking soda and salt together in a bowl.

Add the brown sugar and granulated sugar to the cooled brown butter and beat until smooth. Beat in the eggs one at a time, then the vanilla.

Add the flour mixture in three parts, alternating with the buttermilk in two parts, and mix on low just until combined. Fold in the pecans.

Spread the batter in the pan and bake for 45 to 50 minutes, until a toothpick in the thickest part comes out clean.

Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

For the glaze, melt the butter in a saucepan over medium heat, add the brown sugar and whisk for 2 minutes. Slowly whisk in the cream, bring to a gentle boil, then take off the heat and stir in the vanilla.

Let the caramel cool for 10 minutes, then whisk in the powdered sugar until smooth and thick.

Pour the glaze over the cooled cake, letting it run down the sides, and scatter over extra pecans.