Preheat your oven to 350°F (175°C) and prepare a 10-inch Bundt pan by greasing it and dusting it with flour.

Mix together the dry ingredients: 2.5 cups of flour, 2 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt in a medium bowl.

In a large bowl, cream together 1 cup of softened butter and 1.75 cups of sugar until light and fluffy.

Add 4 eggs one at a time, mixing well after each addition, then mix in 1 tablespoon of vanilla extract.

Gradually add the dry ingredients to the butter mix, alternating with 1 cup of sour cream and 0.5 cup of milk, mixing until just combined.

In a small bowl, mix 0.5 cup of brown sugar, 1 tablespoon of cinnamon, and 0.25 cup of pecans.

Pour half of the batter into the Bundt pan, sprinkle the cinnamon mixture over it, then layer the remaining batter on top.

Swirl through the batter with a knife to create a marbled effect.

Bake for 50-60 minutes, checking for doneness with a toothpick.

Cool the cake in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Mix 1 cup of powdered sugar, 2 tablespoons of milk, and 0.5 teaspoon of vanilla extract for the glaze.

Drizzle the glaze over the cooled cake and let set before serving.