Preheat the oven to 350°F (176°C). Butter (or use non stick spray) and flour a 9.5-inch Bundt cake pan. Tap out the excess flour. Whisk flour, baking powder, cinnamon, cardamom, nutmeg, clove, black pepper and salt into a small bowl.
Add yogurt to the milk and use a spoon or fork to mix them together slightly. Set aside.
In a large mixing bowl, add in butter, oil and sugars. With the paddle attachment, start beating on high speed for about 1 minute until light and fluffy.
Reduce the speed to medium. Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract and mix.
Reduce the speed to low, mix in the dry ingredients in 3 parts, alternating with milk and yogurt mixture. Start and finish with the dry ingredients. Do not overmix.
Pour the batter in the cake pan. Use a spatula to even out the top. Bake in the preheated oven for about 35-45 minutes or until a toothpick inserted in the center comes out clean. Make sure you don't over bake it or it will get dry.
Let the cake cool down in the pan for 30 minutes. Then flip it onto a plate or cake stand.
Drizzle salted caramel on top and decorate with chopped pecans. Enjoy!