Preheat the oven to 350 degrees. Grease a 9 inch springform pan and line the bottom with parchment paper. Set aside.
In a small bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Then set aside the dry ingredients.
1 cup + 2 tablespoon (141 g) all-purpose flour, spooned and leveled , ¾ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
In a large bowl, cream the sugar and the browned butter together with an electric mixer on high speed until fluffy, about 1-2 minutes. (You can also use the bowl of a stand mixer fit with the paddle attachment.)
brown butter from above, ¾ cup (150 g) granulated white sugar
Then add in the egg, egg yolk, vanilla and bourbon and mix on medium-high speed until smooth and pale in color, about 1-2 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
1 egg, at room temperature, 1 egg yolk, at room temperature, 1 ½ teaspoon vanilla, 1 tablespoon bourbon
Add the flour mixture and the buttermilk to the wet ingredients a little at a time, mixing on low speed until all is combined and the batter is smooth.
½ cup (120 ml) buttermilk, at room temperature
Pour the batter into the prepared baking pan. Sprinkle the toasted pecans over the the cake batter. Then pour the cream cheese mixture over top and spread it evenly with a mini offset spatula.
Bake the cake for 40-45 minutes, or until the center is shiny, has a jiggle still, and the edges are a light golden brown color.
Then let the cake cool in the pan on a wire rack for 45 minutes. Then transfer the cake to the fridge to cool for 2 hours.