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DIRECTIONS

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