Preheat the oven to 300-degrees then raise the temperature to 350-degrees when you put the cake into the oven to bake.
Combine the butter with 2 cups of the sugar in a large mixing bowl. Beat on medium speed until light and fluffy, about 2 minutes.
Add the eggs, one at a time, blending into the butter and sugar on medium speed. Blend well after adding each egg, about 30 seconds.
In a separate bowl, whisk the cake flour together with the baking powder and kosher salt.
Blend the flour mixture into the cake batter on low speed just until the flour disappears, about 30 to 45 seconds.
Stir in the vanilla extract and the sour cream, mixing until blended together, about 30 seconds.
Scoop about half of the batter into a 10” diameter Bundt pan that has been sprayed with a cooking spray.
In a small bowl, stir together the chopped pecans with the cinnamon and the remaining 2 teaspoons of sugar.
Sprinkle half of the pecan mix over the cake batter.
Scoop the remaining cake batter over the pecan mix, spreading the batter out fairly evenly.
Scatter the remaining pecan mix over the cake batter.
Set the cake on the rack in the center of the oven and raise the temperature to 350-degrees. Bake for 1 hour to 1 hour and 10 minutes or until the cake tests done with a toothpick.
Check the cake after an hour. If the cake and pecans start to brown too much before it’s baked through just place a sheet of foil loosely over the top.
Let the cake cool in the pan placed on a wire rack for about 1 hour.
Invert the cooled cake onto a serving plate. Dust with powdered sugar.