Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Break the pecans for both the batter and the topping into ¼ inch pieces.
Toast nuts, cool, and then set aside.
In a medium mixing bowl, combine flour, baking powder, and salt; mix together & set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg.
With the mixer on low speed, add about ½ of the flour mixture, mix then add the sour cream. Scrape the bowl down again and then add the remaining ½ flour mixture & mix.
Fold 1 cup toasted pecans into the batter.
Spoon the batter into the prepared pan and smooth the surface.
Topping
Depending on pan, either sprinkle ¼ cup toasted pecans over the top of the batter along with sugar, OR place on bottom of a bundt pan.
Bake 55 to 65 minutes. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
ENJOY!
Praline Pecan Sauce
Put pecans and 3 Tbsp butter in microwave safe dish.
Cook on med-high for 2-4 minutes, stirring twice. Watch closely and be careful not to burn the pecans!
Put batter into sauce pan & melt on low-medium heat.
Whisk in brown sugar, flour and corn syrup til blended.
Whisk in evaporated milk and vanilla. Stir until well combined.
Combine pecan/butter mixture with the milk/sugar mixture. Pour over anything and EVERYTHING!
Notes
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Nutrition values are estimates, for exact values consult a nutritionist.