Preheat your oven to 325F. Prepare your bundt pan by spraying generously with non-stick spray and also giving it a good dusting with flour.

In a medium mixing bowl, whisk together flour, salt, and baking soda. Set aside.

In a large mixing bowl, beat butter 2-3 minutes, until smooth. Slowly add granulated sugar, mixing well to combine.

Add eggs, one at a time, mixing well between each addition.

Slowly add in the flour mixture, mixing well, until everything is incorporated.

Add sour cream and vanilla; mix until just combined.

In a separate bowl, stir together chopped pecans, brown sugar, and cinnamon.

Pour half of the batter into the prepared bundt pan.

Sprinkle the brown sugar pecan mixture over the cake batter evenly.

Pour the remaining batter into the bundt pan.

Bake for 65-75 minutes, until a wooden skewer inserted in the center comes out clean.

Cool the cake in the pan for 10-15 minutes, and then turn upside down on a wire rack to remove the cake and finish cooling on the rack.

For the glaze, whisk together powdered sugar and milk, and drizzle over top of the cooled cake.

Enjoy!