Preheat oven to 350F.

Spray a 10-cup Bundt pan with non-stick baking spray, then place pan on a baking sheet. Set aside.

Chop one cup pecans and place in a small bowl. Add the brown sugar, 2 tbsp flour, cinnamon, and nutmeg to the bowl, then mix together with clean hands until thoroughly combined. Set aside.

Cream together the softened butter and the granulated sugar in a large bowl using either a stand mixer or a handmixer.

Add the eggs, one at a time, beating well after each addition until mixture is light yellow and fluffy.

Add 2 tsp vanilla extract and beat a few seconds to incorporate it into the batter.

In a separate, medium bowl, whisk together the 3 cups flour, baking powder, baking soda, and salt.

Alternately add the flour mixture and the yogurt to the creamed mixture, beating well after each addition. Scrap down the sides of the bowl as needed, which may be often, to ensure all ingredients are thoroughly combined.

Pour about ½ of the cake batter into the prepared Bundt pan, smoothing the surface to ensure even distribution of the batter in the pan.

Sprinkle the cinnamon pecan filling all over the batter, then top with the remaining cake batter. Spread the top batter carefully to ensure that all of the pecan filling is covered.

Thump the pan on the countertop a few times to make sure there are no air bubbles in the batter.

Bake the cake at 350F for 40-50 minutes minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove pan from oven and place on a wire cooling rack. Let cool 10 minutes.

Invert cake onto a wire cooling rack and carefully remove pan. Let cake cool thoroughly before icing.

Whisk together the confectioner’s sugar, milk, and 1 tsp of vanilla until you have a thick but pourable glaze.

Pour glaze over the top of the cooled Sock It To Me Cake, letting it drip down the sides. Sprinkle whole or chopped pecans on top of the icing for decoration.