For the Cake:

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs, room temperature

2 teaspoons vanilla extract

1 cup sour cream

1/4 cup milk

For the Cinnamon Filling:

3/4 cup light brown sugar, packed

2 teaspoons ground cinnamon

1/4 teaspoon nutmeg

2 tablespoons unsalted butter, melted

For the Maple Frosting:

1/2 cup unsalted butter, softened

4 oz cream cheese, softened

2 cups powdered sugar

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

1–2 tablespoons heavy cream

For the Pecan Topping:

3/4 cup chopped pecans, toasted

1 tablespoon brown sugar

1/2 teaspoon cinnamon