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Using a hand or stand mixer, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time mixing well after each addition before adding the next egg.
Mix in the vanilla extract.
In a separate bowl combine the flour, baking powder, and salt.
Add the dry mixture to the batter, alternating with sour cream, beginning and ending with the dry mixture.
Pour half of the batter evenly into greased bundt pan.
Mix the pecans, brown sugar, cinnamon, and nutmeg together.
Sprinkle the mixture evenly over the batter.
Then, spoon the remaining batter over the mixture and spread it evenly.
Pour your batter into your greased bundt pan.
Place the cake in the oven and set the temperature to 325 degrees.
Bake for 75 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake.
The cake is done when the toothpick comes out clean.
Allow the cake to cool before inverting it (removing it from the pan) on a wire rack to complete the cooling process.
To make the icing/glaze:
Using a fork, mix the powdered sugar, milk, and vanilla together in a bowl until smooth.
Pour or spoon the glaze over the cooled cake.