Preheat the oven to 180C (350F) and coat a 25cm (10-inch) cake pan with non-stick spray and flour lightly.

In a medium bowl, combine the flour, baking soda and salt, stirring with a whisk until well combined.

In the bowl of your stand mixer, cream the butter together with the white and brown sugar until light and fluffy, for about 2 minutes. Then mix in the vanilla extract and eggs, one at a time.

Alternatingly add in parts of the flour mixture and the yoghurt and milk, with the mixer running on low speed, until you have a smooth dough. Scrape down the sides of the bowl as needed.

For the cinnamon swirl, combine the white sugar, ground cinnamon and half of the chopped pecans.

Fill 1/3 of the batter into the cake pan and smooth it out. Sprinkle 1/3 of the cinnamon mixture onto the batter and repeat 2 more times.

Bake for 1h to 1h 5min, or until a toothpick inserted comes out clean. Let the cake cool entirely in the pan before removing it. Garnish with the rest of the chopped pecans, and cinnamon sticks if using.