Brown the butter: Melt 1 cup of unsalted butter in a light-colored saucepan over medium heat, stirring occasionally, for 5 to 8 minutes, until it is golden brown and smells nutty. Pour it into a heatproof bowl, including the browned bits, and let it cool until it is no longer hot but still liquid.

Prepare the pan: Heat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan, especially the ridges and the center tube.

Mix the batter: Beat the brown sugar, granulated sugar, and cooled browned butter until combined. Add the eggs one at a time, mixing after each addition. Stir in the vanilla and sour cream.

Add the dry ingredients: In another bowl, whisk the flour, baking powder, baking soda, and salt. Gradually fold them into the wet mixture until just combined. Gently fold in the 1 cup of toasted pecans.

Bake: Pour the batter into the prepared pan and smooth the surface. Bake 50 to 60 minutes, until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then carefully invert onto a serving plate or a wire rack. Let the cake cool completely.

Make the praline glaze: In a saucepan over medium-low heat, melt the remaining 1/2 cup of butter with the brown sugar and heavy cream. Stir until smooth and gently bubbling. Simmer about 2 minutes, stirring frequently. Remove from the heat and stir in the vanilla, chopped pecans, and salt. Cool several minutes, until the glaze is thick but still spoonable.

Glaze and serve: Spoon the warm praline glaze over the completely cooled cake, allowing it to flow naturally down the ridges. Let it set for 15 to 20 minutes before slicing.