Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. This ensures the cake comes out easily once it's done baking.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. I love using a hand mixer for this step, but you can also do it with a whisk if you don't mind a little extra arm workout!

Beat in the eggs one at a time, making sure to scrape down the sides of the bowl as needed. Stir in the vanilla extract. This step adds that warm, comforting flavor we all adore.

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add this mixture to the butter and sugar mixture, alternating with the sour cream. Start and finish with the dry ingredients.

Gently fold the chopped pecans into the batter. This gives the cake that delightful crunch we love in every bite!

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.

As the cake bakes, let's throw together the caramel glaze. In a medium saucepan over medium heat, add the milk, brown sugar and salted butter. Whisk constantly until the sugar is dissolved and the butter has melted. Simmer the mixture until it is thickened a bit, about 5 minutes. Take off the heat and stir in the chopped pecans and vanilla. Set aside to cool slightly.

Once the cake has cooled for about 10 minutes, remove it from the pan and place it on a wire rack or serving platter. Pour the caramel glaze over the top of the cake, letting it drizzle down the sides for that beautiful, glossy finish.