Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Generously grease and flour your Bundt pan, making sure to get into all the nooks and crannies. This is the secret to a clean release!
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium-high speed for about 5-7 minutes, until the mixture is very light, pale, and fluffy. Scrape down the sides of the bowl periodically. Don't rush this step!
Add Eggs and Vanilla: Beat in the room temperature eggs one at a time, mixing well after each addition until just combined. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Alternate Wet and Dry: With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk in two additions (begin and end with the dry ingredients). Mix only until the flour disappears—over-mixing can lead to a tough cake.
Fold in Pecans: Gently fold in the chopped pecans with a rubber spatula, distributing them evenly throughout the batter.
Bake to Perfection: Pour the batter into your prepared Bundt pan and smooth the top. Bake for 60 to 70 minutes. The cake is done when it's golden brown and a wooden skewer or toothpick inserted into the center comes out clean with a few moist crumbs attached.
Cool and Release: Let the cake cool in the pan on a wire rack for exactly 10 minutes before carefully inverting it onto the rack to cool completely. Allowing it to cool fully before slicing ensures the crumb sets perfectly.
Garnish and Serve: Once cooled, you can leave this beautiful cake as is, dust with powdered sugar, or drizzle your favorite glaze or frosting over the top. Slice and enjoy!
