1. Preheat oven to 350F. Line an 8×8 inch baking pan with parchment paper.

2. Make the crumb topping. In a medium sized bowl, add ingredients for crumb topping. Use a fork to claw/mix ingredients together until pea sized clumps remain. Set aside.

3. Make the coffee cake. In a large mixing bowl, add sugars, oil, milk, egg and sour cream. Whisk to combine, then add flour, salt, baking powder and cinnamon. Stir just until mixture is combined.

4. Make the pecan pie filling. In a small saucepan, melt butter over medium heat. Add in the pecans and stir to combine. Cook for 30 seconds to lightly toast the pecans. Add in the brown sugar, honey, maple syrup and cinnamon. Stir to combine. Cook just until the sugar is dissolved. Remove from heat.

5. Pour half the batter into prepared pan. Smooth batter into an even layer (there is not a ton of batter, but it rises a good amount in the oven). Spoon the pecan pie mixture over cake batter. Add remaining cake batter on top. It’s okay if some of the pecan pie filling is not completely covered. Sprinkle crumble topping over top of the batter. Bake in preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow to fully cool in pan.

7. When ready to serve, whisk together ingredients for icing, then drizzle over the coffee cake. Serve and enjoy!