1-Preheat the oven to 325°F (163°C) and grease a 12-cup bundt pan with baking spray, butter, and flour to ensure easy release.

2-Mix the toasted pecans, brown sugar, and cinnamon in a medium bowl for the filling; set aside to let the flavors meld.

3-Sift the flour, salt, and baking soda into a large bowl and whisk together for an even blend that helps the cake rise properly.

4-Cream the butter and sugar on high speed for about 4 minutes until light and fluffy, remembering to scrape the bowl halfway through for consistency.

5-Add eggs one at a time on medium speed, scraping the bowl as needed to incorporate air and keep the batter smooth.

6-Incorporate the flour mixture on low speed until just combined, then add sour cream and vanilla extract and mix until combined, scraping the bowl once more for a uniform texture.

7-Pour half the batter into the bundt pan, sprinkle the pecan filling evenly over it, then add the remaining batter and smooth the top for an even bake.

8-Bake for 65 to 70 minutes or until a skewer inserted comes out clean, allowing the cake to develop its tender crumb.

9-Allow the cake to rest in the pan for 5 minutes before inverting onto a wire rack to cool completely, which helps preserve its shape.

10-For the icing, sift the powdered sugar into a bowl, add milk and vanilla extract, and whisk until smooth, adjusting the milk to achieve the desired consistency; then spoon it over the cooled cake for a finishing touch.