Pecan Bundt Cake

Preheat your oven to 350°F (175°C) and generously grease a 10-cup Bundt pan with butter or non-stick cooking spray, making sure to reach all the decorative grooves.
In a large mixing bowl, cream together 1 cup softened butter and 1 1/2 cups granulated sugar with an electric mixer on medium speed for 3 to 4 minutes, until the mixture becomes light, fluffy, and pale yellow in color.
Add 4 room-temperature eggs one at a time, beating well after each addition until fully incorporated, then mix in 1 tablespoon of vanilla extract until just combined.
In a separate bowl, whisk together 3 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt to combine and aerate the dry ingredients.
Alternately add the dry flour mixture and 1 cup of milk to the butter mixture, beginning and ending with the flour, mixing on low speed after each addition until the batter is just smooth and no dry streaks remain.
Gently fold 1 cup of the finely chopped toasted pecans into the batter with a spatula, reserving the remaining 1/2 cup for garnish after baking.
Pour the batter evenly into the prepared Bundt pan and bake for 50 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for 20 minutes before inverting it onto the rack to cool completely, then sprinkle the top with the remaining 1/2 cup of toasted pecans.