Cooking Instructions:

Preheat your oven to 325 degrees Fahrenheit. Grease and flour a Bundt cake pan, or use baking spray for easier removal later.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will ensure a rich buttery flavor, which is a key feature of the cake.

Add the eggs to the mixture one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.

In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream or buttermilk, mixing until just combined.

Fold in the chopped pecans gently to make certain they're evenly distributed throughout the batter.

Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 1 hour to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool in the pan for 15-20 minutes before inverting it onto a wire cooling rack to cool completely. If the top is browning too quickly, tent it with foil during the last few minutes of baking.

For a perfect finish, consider adding a simple icing made from powdered sugar, unsalted butter, and heavy cream or milk for your desired consistency.

Optionally, you can mix in cream cheese for a richer frosting. Decorate the top with additional chopped pecans for a delightful presentation.