Step 1

In a medium bowl combine the chopped toasted pecans, brown sugar and cinnamon. Mix well in set aside.

Step 2

Preheat oven to 325F and coat the inside of your bundt pan with baking spray, or butter and flour it. Sift flour, baking soda and salt in a large bowl then whisk together and set aside.

Step 3

Cream butter and sugar on high for about 4 minutes or until light and fluffy. Scrape the bowl down halfway through.

Step 4

Add the eggs one at a time while mixing on medium. Scrape bowl down as needed.

Step 5

Dump in the flour mixture and mix on low speed until just combined then add the sour cream and vanilla and mix until combined. Scrape down the bowl one last time and mix any stray bits in.

Step 6

Add half of the batter to your bundt pan then sprinkle the pecan filling over the top and add the remaining batter. Smooth the top with a spatula then bake for about 70 minutes or until a skewer inserted in the middle comes out clean. Allow cake to rest in pan for 5 minutes then invert onto a wire rack and allow to cool completely.

Step 7

Sift powdered sugar into a large bowl, add the milk and vanilla then whisk until smooth. You can mix in milk a teaspoon at a time if needed to thin the consistency out a bit. Spoon icing over the cooled cake.