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1
Preheat oven to 350; grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
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2
Make the streusel: combine the brown sugar, cinnamon, and pecans in a bowl; work the butter pieces into the mixture, making coarse crumbs (can use your fingers or pastry blender); set aside.
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3
Make the cake: in a large measuring cup, whisk together the sour cream, egg, and vanilla.
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4
In a bowl, combine the flour, baking powder, baking soda, salt, cloves, and nutmeg.
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5
In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
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6
With the mixer on low, slowly add the egg mixture and mix until well combined.
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7
Add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
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8
Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
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9
Scatter the berries over the batter; scatter the streusel over the berries.
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10
Bake until the cake is golden and a pick comes out clean, about 45 minutes.
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11
Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely; cut into 9 squares and serve.
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12
Store uneaten squares in a cake keeper or wrap in plastic wrap and store at room temperature for up to 3 days.
