Preheat the oven to 325 degrees. Spray a Bundt pan or tube pan with baking spray or butter and flour the pan.

Separate your eggs putting the whites in a large mixing bowls and the yolks in another bowl.

Beat the egg whites with a mixer on medium speed until thick, about 2 minutes.

Add in half a cup of sugar and beat on medium high speed until the wgg whites are glossy and stiff, about 3-4 minutes. Set aside.

In another large bowl combine the egg yolks, brown sugar, and the remaining granulated sugar. Mix until well combined. Beat in the vegetable oil and vanilla.

Add in the milk and mix until well combined.

Add the flour, ground pecans, baking powder, and salt and mix until combined.

Add half of the egg whites to the batter and gently fold in with a spatula until just combined. Add the remaining egg whites and fold until combined and no white streak remaing. Pour into the prepare Bundt or tube pan.

Bake for 1 hour or until the top is golden and sprins back when touched. Remove from over and turn the cake upside down over a bottle (or just upside down, in the pan, on your wire cooling rack.)

Cool completely then run a knife around the edges and turn onto a serving plate.

To make the topping melt the butter in a medium saucepan over medium heat. Once melted add the pecans and cook, stirring frequently, until light toasted. This will take 2-4 minutes.

Add in the brown sugar, heavy cream, corn syrup, and salt and stir to combine. Cook until the sauce thickens slightly and pulls away from the sides of the pan. Stir frequently for about 5 minutes.

Allow the mixture to cool for 20 minutes so it's pourable but thick. Pour over top of the cooled cake. Wait 5-10 minutes then take any pecan pieces that fell off the cake and put them back on top.