Preheat oven to 325°F. Coat your bundt pan with baking spray (or use oil or shortening and follow with a dusting of flour).
Using a stand mixer with the paddle attachment, beat the butter on medium speed until creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Keep using medium speed and gradually add the granulated sugar. Beat until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl as needed.
Continue beating as you add the eggs, one at a time. Combine thoroughly.
In a medium bowl, whisk together the flour, salt, and baking soda.
Set mixer to low speed. Add half the flour mixture to the butter. Then add the sour cream, continuing to mix on low speed, followed by the remainder of the flour mixture.
Beat in 2 tsp vanilla.
Pour half of the batter into the prepared pan.
In a small bowl, mix together the brown sugar, cinnamon, and pecans. Reserve about ¼ of the mix to top the cake. Sprinkle the remaining ¾ evenly over the batter in the pan.
Spoon remaining batter over the pecan mixture. Carefully spread into an even layer. Top with remaining sugar pecan mixture.
Bake in the preheated oven about 60-75 minutes. Test with a wooden pick (should come out clean when done).
Cool in pan on a wire rack for about 15 minutes. Remove from pan and finish cooling on the wire rack for at least an hour.