Preheat your oven to 325 degrees Fahrenheit.
Prepare your bundt pan by coating it with melted shortening and dusting it with flour.
Sift together the all-purpose flour, baking soda, and salt in a medium bowl.
In your stand mixer, cream together the granulated sugar and unsalted butter until fluffy.
Add the eggs one at a time, followed by the sour cream and vanilla extract.
Gradually mix in the dry flour mixture until just combined.
Combine chopped pecans, brown sugar, and ground cinnamon in a small bowl.
Pour half of the batter into the prepared bundt pan, followed by the pecan mixture, and top with the remaining batter.
Bake for about 80 minutes, or until a toothpick comes out nearly clean.
Let it cool for 5 minutes before inverting onto a rack to cool completely.
Make the glaze by whisking powdered sugar and milk until smooth, then drizzle over the cooled cake.
