1. Preheat the oven to 350°F and grease a 9-inch round cake pan or a bundt pan well. Lightly flour the pan if needed for easier release.

2. Toast the chopped pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Let them cool completely.

3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

5. In a separate bowl, whisk together the flour, baking powder, and salt.

6. Add the dry ingredients to the butter mixture in three additions, alternating with the milk and sour cream. Mix just until combined.

7. Fold in the toasted pecans gently so they are evenly distributed through the batter.

8. Pour the batter into the prepared pan and smooth the top.

9. Bake for 35 to 50 minutes, depending on the pan, or until a toothpick inserted in the center comes out clean.

10. Let the cake cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely before serving.