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1
To make the cake, preheat the oven to 350 degrees.
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2
Butter and flour a 10-inch tube pan.
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3
Place the pecans in a food processor and pulse until they're chopped medium-fine; reserve 3/4 cup.
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4
Stir together the flour, baking soda, baking powder and salt and add to the pecans in the food processor.
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5
Pulse until pecans are ground and well mixed with the flour.
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6
Set aside.
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7
Using an electric mixer, cream the butter and sugar together until very light.
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8
Add the eggs, 1 at a time, beating well after each addition.
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9
Mix in the vanilla and bourbon.
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10
Add the flour mixture alternately with the sour cream, beginning and ending with flour and mixing just to combine.
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11
Fold in the reserved pecans.
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12
Scrape the batter into the prepared pan and bake the cake until the top springs back when touched in the center, about 1 hour and 10 minutes.
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13
Let stand for 10 minutes, turn onto a rack, reinvert and let cool.
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14
Meanwhile, to make the sauce, place the sugar in a medium saucepan and stir in the water.
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15
Use a pastry brush dipped in water to wash down any sugar crystals clinging to the side of the pan.
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16
Place over medium heat and cook without stirring until mixture turns a deep caramel color.
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17
Remove from heat and carefully add the cream and bourbon.
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18
Return the pan to the heat and continue stirring until the mixture is smooth.
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19
The sauce can be made ahead and reheated.
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20
To serve, place a slice of cake on each plate and spoon some of the warm sauce beside it.
