PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9x13 baking dish with cooking spray, set aside for later. In a small bowl toss together the light brown sugar, ¼ cup of granulated sugar, pecans, cinnamon, salt, nutmeg, and melted butter; set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk; set aside.

CAKE:  In a large bowl (or the bowl of your stand mixer) beat the butter and sugar together on medium speed for 2-3 minutes or until the mixture is light and fluffy. Add the eggs one at a time, waiting for one to incorporate before adding the next, then add the vanilla. Lower the speed on the mixer to medium-low, and add in one-third of the flour mixture, followed by half of the sour cream, then one-third of the flour mixture, the remaining sour cream, and finally the last third of the flour mixture. Allow each to combine before adding the next. 

BAKE: Pour about half of the batter into the prepared baking dish. Then sprinkle half of the crumb mixture from step one, evenly over the batter. Drop the remaining cake batter in dollops over the cinnamon sugar mixture and carefully spread using an offset spatula or knife. If the batter sticks to the spatula, just spray the spatula with cooking spray. Sprinkle the remaining cinnamon sugar mixture on top of the cake batter and bake the cake for 30-36 minutes or until a toothpick comes out without any wet cake batter. Remove from the oven and allow the cake to cool before slicing and serving. Check the post for how to make a yummy glaze!