Let’s get to the heart of the matter—baking this beauty! Here’s how you do it:

1. Preheat your oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
6. Pour half of the batter into the prepared pan, spreading it out evenly.
7. In another bowl, beat the cream cheese and brown sugar until smooth. Spread this mixture gently over the batter in the pan.
8. Top with the remaining cake batter, spreading carefully to cover the cream cheese layer.
9. Sprinkle the chopped pecans over the top of the cake batter.
10. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool for at least 15 minutes before drizzling with caramel sauce.
12. Enjoy the cake warm or at room temperature.

My tip? Keep an eye on the oven; every kitchen has its quirks! Sometimes the best indicator is the smell of a cake that’s just right.