Preheat your oven to 175°C (350°F). Grease a loaf pan or Bundt pan with butter and lightly dust with flour for easy removal. Toast the pecans in a single layer on a baking sheet for about 8 minutes until fragrant, then chop and set aside. This step enhances their nutty, caramel flavor and adds crunch.

In a large mixing bowl, beat the softened butter with sugars until creamy, fluffy, and pale—about 3-4 minutes. Use an electric mixer for the best results. Add eggs one at a time, beating well after each addition to create a smooth, rich batter. Stir in vanilla extract and a pinch of salt for flavor.

In a separate bowl, whisk together the flour, baking powder, and any spices you're using. Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk. Begin and end with the dry ingredients, mixing just until combined. Overmixing can make the cake dense, so be gentle.

Fold in the chopped toasted pecans, ensuring even distribution. Pour the batter into your prepared pan, smoothing the top. For an extra layer of pecans, sprinkle some on top before baking.

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This resting stage helps develop the dense, tender crumb and enhances flavors.