Preheat your oven to 325°F (163°C). Lightly coat a 9-inch springform pan with nonstick spray or unsalted butter and line the bottom with parchment paper.

Spread the pecan halves on a baking sheet and toast them in the preheated oven for 10-12 minutes, or until they’re slightly darkened and fragrant. Let them cool while you prepare the batter.

In a stand mixer, combine the flour, sugar, kosher salt, baking powder, cinnamon, and nutmeg. Beat in the softened unsalted butter until the mixture is sandy.

Gradually add the whole milk and vanilla bean paste (or extract) to the dry ingredients, mixing until smooth. One at a time, add the eggs, making sure to mix well after each addition.

Scrape the batter into the prepared springform pan and gently press the toasted pecans into the top.

Bake for 45-50 minutes, or until a tester inserted into the center comes out with a few moist crumbs. Allow the cake to cool in the pan.

Combine the dark brown sugar, unsalted butter, heavy cream, bourbon (or water), and kosher salt in a saucepan. Cook over medium heat, whisking continuously for 8-10 minutes until the mixture thickens.

Brush half of the glaze over the cooled cake. Let it sit for 15 minutes, then carefully unmold the cake and serve it with the remaining glaze drizzled over the top.