1 1/2 c flour
3/4 t baking powder
1/4 t baking soda
3/4 t salt
6 T butter, room temperature
1 c sugar
1 egg
1 egg yolk
2 t vanilla extract
3/4 c buttermilk
Praline Topping-
3/4 c packed brown sugar
1/2 c butter
1/4 c cream
dash of salt
1 t vanilla extract
1 c coarsely chopped pecans
In a bowl whisk together flour, baking powder, baking soda and salt. Set aside.
In another bowl, cream together sugar and butter, add egg and yolk, one at a time, beating for 1 minute between the two. Beat in vanilla.
With mixer on low speed, add half of the flour mixture and beat. Add buttermilk and beat again until incorporated, beat in remaining flour until almost fully incorporated; continue with a spatula to fully incorporate the flour.
Spread batter evenly into a well greased (bottom and sides) and floured 9-10 inch cast iron skillet. Bake at 375 degrees for 30 minutes until a toothpick inserted in the center comes out clean.
In a saucepan combine brown sugar, butter, cream and salt; bring to a soft boil and boil for 3 minutes. Stirring it down as needed. Remove from heat and stir in vanilla and nuts. Let set for 20 minutes to thicken.
Pour praline over warm cake.
