1 cup pecans, chopped
1 cup butter, softened
8 ounces cream cheese, softened
1 16-ounce package dark brown sugar
4 large eggs
2-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces sour cream
2 teaspoons vanilla
1 cup light brown sugar, firmly packed
1/2 cup butter, softened
1/4 cup milk
1 cup powdered sugar, sifted
1 teaspoon vanilla
Preheat oven to 325 degrees. Beat butter and cream cheese on medium speed with a hand mixer until creamy. Gradually add dark brown sugar, beating until well blended. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, baking soda and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in chopped pecans and vanilla. Spoon the batter into a greased and floured Bundt pan.
Bake for 1 hour and 15 minutes or until a toothpick inserted comes out clean. Cool cake completely before inverting onto a serving plate.
For Praline Icing: Bring light brown sugar, butter and milk to a gentle boil in a 2-quart saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently for 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour over Bundt cake immediately.