Preheat the oven to 350 F.
Place pecans on a parchment-lined baking tray.
Toast pecans for 5-7 minutes, stirring occasionally. Cool.
Prepare a 10-inch Bundt pan with butter and a little flour.
In a medium bowl, combine the flour and baking powder.
Next, place the 1 cup of butter and granulated sugar in a large bowl.
Beat at high speed for 5 minutes until well combined.
Add one egg and beat. Continue to add the other eggs one at a time.
Add the flour and Greek yogurt alternatively in three additions, beating for 1 minute between each addition.
Add 1/3 of the batter to the pan.
Combine the pecans, brown sugar, and cinnamon in a bowl.
Place half of the mix over the batter.
Add another 1/3 of the cake batter to the pan and top with the remaining pecan mixture.
Scoop the rest of the cake batter into the pan and smooth with a spoon or flat spatula.
Place the cake in the oven and bake for 55- 60 minutes.
Set the cake on a wire rack for 10 minutes before turning it out of the pan.
Once cool, sprinkle with icing sugar
