Preheat the oven to 350°. Generously butter and flour a 10" bundt pan. Set aside.
Place the pecans on a baking sheet and toast for 10 minutes in the oven until fragrant and browned. Transfer the nuts to a cutting board and chop them finely.
Add the chopped pecans, 1 tablespoon of sugar, cinnamon and dried apricots to a small bowl. Toss until well combined. Set aside.
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, combine the room temperature butter and remaining 1 3/4 cups sugar. Beat until light and fluffy. Add eggs one at a time, beating them thoroughly into the butter mixture after each addition. Add the sour cream and vanilla to the butter mixture and beat to combine.
Add the flour mixture into the butter mixture in three additions. Mix until just combined, don't over beat.
Spread 1/3 of the batter into the bottom of the prepared bundt pan. Sprinkle with the nut and apricot mixture. Top with the remaining batter and smooth with a spatula.
Bake in the center of the oven for 1 hour, turning the pan 180° halfway through baking. Test the cake with a cake tester to verify it's cooked through. Place the cake in the bundt pan on a wire rack and cool for 20 minutes. Invert the cake onto the wire rack and continue to cool until it reaches room temperature (about 20 more minutes.)
In a small bowl combine the powdered sugar with the cream or half and half and stir until smooth. Spoon the glaze over the cooled caked and let it run down the sides. For an extra touch, crown the cake with additional toasted pecans and/or chopped apricots.