1. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 7–8 minutes until fragrant. Let them cool, then chop as desired.

2. In a large mixing bowl, cream together butter, brown sugar, and white sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

4. In a separate bowl, whisk together flour and baking soda.

5. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with flour. Stir just until combined.

6. Fold in the toasted pecans.

7. Pour batter into a greased and floured Bundt pan or 9×13-inch pan. Smooth the top.

8. Bake for 45–55 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

9. For the frosting: In a saucepan, melt butter and add brown sugar. Stir until sugar is dissolved and bubbling.

10. Slowly whisk in heavy cream and remove from heat.

11. Stir in powdered sugar until smooth. Let cool slightly until thickened but still pourable.

12. Pour frosting over cooled cake and garnish with additional toasted pecans if desired.