Kentucky Butter Crunch Cake

a time beating well with each addition.
Add in the vanilla.
Add the flour all at once and mix until just combined.
With the mixer on low add in buttermilk and mix until just incorporated.
Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
Pour into the prepared bundt pan. Bake for 1 hour 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into the center of the cake should come out with a few crumbs but no wet batter when the cake is done. The crust will be a dark golden brown around the edges and lighter in the center.
Set cake on a cooling rack still in the pan to cool slightly while glaze is prepared.
BUTTER PECAN GLAZE
In a saucepan over medium heat add the butter sugar and vanilla.
Stir with a rubber spatula and allow butter and sugar to melt into a smooth consistency.
Remove from heat.
ASSEMBLING CAKE
Using a fork poke the warm pound cake and break up the bottom crust. Do this all over the exposed cake. See pictures above.
Pour HALF of the butter pecan sauce over the broken cake. Allow to cool to room temperature. Do not let cake get cold.
After about 30 minutes carefully flip the cake onto a serving platter.
Reheat the remaining butter glaze and add the chopped pecans. Stir well.
Pour pecan glaze over the top of the cake.
Serve immediately. Cake is best when served slightly warm.
Notes
This cake is best served warm but should not be hot when you remove it from the pan or it could break. The butter sauce needs to cool slightly before you flip the cake onto the serving platter. The final butter sauce that has the chopped pecans can be poured over the cake immediately before serving.