Preheat oven to 350°F. Lightly grease or spray a standard Bundt pan; set aside.

Using a countertop mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy (~2-3 minutes on medium-high speed).

Add the eggs one at a time, mixing after each addition.

Add 1 cup of flour along with baking powder, baking soda and salt; mix until well combined.

Add sour cream and vanilla; mix until well combined.

Add remaining 1 cup of flour; mix until well combined.

Transfer batter into prepared Bundt pan. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into center of cake comes out mostly clean.

Let cake cool in pan for 15 minutes before turning cake out onto baking rack. Let cake cool completely before adding frosting.

Preheat oven to 350°F.

Line a rimmed baking sheet with aluminum foil. Brush foil with the melted butter; set pan aside.

In a large bowl, whisk together the egg white and water. Add pecan halves and toss until well coated.

In a separate bowl, stir together the sugars, salt, and cinnamon. Add this mixture to the bowl with pecans and toss until well coated.

Spread pecans across buttered baking pan. Bake at 350°F for 20 minutes, stirring after 10 minutes.

Let cool before using.

{Optional} Toss pecans in an additional 2-3 Tbsp of sugar after they've cooled.

Using a medium saucepan, add brown sugar, butter and milk. Bring mixture to a boil over medium heat; let boil for 1 minute, stirring constantly.

Remove pan from heat and add powdered sugar and vanilla extract; stir until well combined.

Let frosting cool just slightly and then pour around top of cake. While frosting is still warm, sprinkle sugared pecans on top of cake.