Preheat the oven to 375 and generously grease your favorite cast iron skillet – mine is 10 inches and I really only use it for an Oven Pancake.  In a small bowl, whisk together the flour, baking powder, baking soda and salt and set it aside, then using your electric mixer, beat the butter and sugar for a few minutes until fluffy and lighter in color.  Add the egg, beat for a minute, then the yolk, and beat for another minute, then beat in the vanilla.

With the mixer on low, add half of the dry mix, then add in all of the buttermilk and when there is no trace of flour as it’s mixing, add in the rest of the dry mix and beat until it is well combined, scraping down the bowl as needed.  Scrape the batter into your prepared skillet, smooth out the top and bake for about 30 minutes until the center bounces back to a light touch and it starts to pull away from the edges.

While the cake is baking, use a medium pot to make the topping.  Combine the brown sugar, butter, cream and salt and stir over medium heat, then bring it all to a boil and allow it to simmer gently for 3 minutes.  Remove the pot from the heat and stir in the vanilla and pecans – the topping may seem too thin, but it thickens as it sits so allow it to sit for about 20 minutes.  Once the cake is baked, pour the praline topping evenly over all and serve straight away – or at the very least, serve this cake warm.