Step 1: Preheat your oven to 325°F (165°C) and generously grease and flour a 10-inch Bundt pan.
Step 2: In a large bowl, cream together 1 cup of softened butter and 8 oz of cream cheese until smooth and airy.
Step 3: Gradually add the granulated sugar to the butter mixture, beating on medium-high speed for about 5 minutes until very fluffy.
Step 4: Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
Step 5: Stir in the vanilla extract. In a separate bowl, whisk together the flour, salt, and baking powder.
Step 6: Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined. Do not overmix.
Step 7: In a small bowl, mix the 1/2 cup brown sugar and 2 tablespoons of cinnamon for the swirl.
Step 8: Pour one-third of the batter into the prepared pan, then sprinkle half of the cinnamon sugar mixture over it. Repeat with another third of batter and the rest of the cinnamon sugar.
Step 9: Top with the remaining batter and use a butter knife to gently swirl the layers together.
Step 10: Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
Step 11: Allow the cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Step 12: For the topping, melt 1/4 cup butter in a saucepan, add 1/2 cup brown sugar and heavy cream. Simmer for 2 minutes, stir in pecans, and pour over the cooled cake.