1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with butter or cooking spray.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 4-5 minutes. This step is crucial for the cake’s tender crumb.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture.
5. In a small bowl, combine the pecans, cinnamon, and brown sugar.
6. Pour half of the batter into the prepared Bundt pan. Sprinkle the pecan-cinnamon mixture evenly over the batter, then top with the remaining batter, spreading it evenly with a spatula.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.

Patience is a virtue here. Letting the cake cool ensures it maintains its structure and allows the flavors to meld beautifully. It’s a lesson I learned from countless afternoons spent in the kitchen with my grandmother.