Preheat oven to 325 degrees. Prepare Bundt pan by coating the inside with non-stick cooking spray and lightly flouring. 

In a large mixing bowl, beat butter until creamy with a hand or stand electric mixer. Add sugar and beat until light and fluffy.

Add eggs, one at a time, and mix.

Whisk the flour, salt, and baking soda in a separate large bowl. 

Slowly add the flour mixture to the wet ingredients. 

Add the sour cream and vanilla extract to the batter and mix well.

Pour half of the batter into the Bundt pan.

Add pecans, cinnamon, and brown sugar in a small bowl and mix well. Pour evenly over the first layer of batter.

Pour the remaining cake batter over the cinnamon mixture, scraping the bowl with a spoon or rubber spatula to get all of the batter into the pan.

Bake for 60-75 minutes or until a cake tester comes out clean. 

Let the cake cool in the Bundt pan for at least 10 minutes, then flip the cake onto a wire rack to continue cooling for at least 30 more minutes.

Mix the powdered sugar and milk and pour over the top of the cake.