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1
Preheat the oven to 350F.
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2
Sift together the flour, baking soda, baking powder, and salt into a bowl; set aside.
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3
Butter a 10-inch Bundt pan (or other tube pan with 3-quart capacity); set aside.
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4
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 4 minutes.
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5
Add the eggs, 1 at a time, until well combined.
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6
Add the vanilla; stir until combined.
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7
Add the reserved flour mixture and sour cream, and stir just until well combined.
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8
Spoon half the batter into the bottom of the prepared pan.
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9
Make a well in the batter, and crumble 2/3 of the streusel mixture into the well.
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10
Top with the remaining batter, smoothing the top.
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11
Sprinkle the remaining streusel evenly over the top.
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12
Bake until golden brown and a cake tester comes out clean, about 1 hour.
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13
In a medium bowl, whisk together the confectioners sugar and milk; set aside, covered with plastic wrap, until ready to use.
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14
Cool the cake until just warm before drizzling with icing.
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15
Combine the sugars, pecans, flour, cinnamon, and cloves in a medium bowl.
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16
Using your hands or a pastry cutter, cut in the butter until well combined and crumbly; refrigerate until ready to use.
