In a medium mixing bowl, whisk together the brown sugar, melted butter, corn syrup, cinnamon, vanilla extract, and salt for the pecan pie topping until smooth. Stir the pecans and pour the pecan topping into the prepared bundt pan. Set the pan aside.

In a separate medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, allspice, and cloves until combined. Set the flour mixture aside.

In a separate small mixing bowl, whisk together the buttermilk and sour cream until well combined. Set the buttermilk mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high (6-8 on a stand mixer) 2 minutes until creamy then add the sugars. Beat the butter and sugars on medium-high for an additional 4-6 minutes until pale and fluffy.

Scrape down the sides and bottom of of the mixing bowl then add the eggs, one at a time, and beat on medium after each addition until completely mixed in. Add the vanilla and mix on medium until incorporated.

Add ⅓ of the flour mixture to the bowl and mix until no more dry streaks of flour are visible. Start on low speed and gradually increase to medium (4-6). Add ½ of the buttermilk mixture and beat on medium until completely mixed in. Repeat this process with the remaining flour and buttermilk mixtures until all has been mixed into the batter. Scrape down the sides and bottom of the bowl at least twice to ensure the batter gets evenly mixed. Be careful not to overmix the batter.

Pour the cake batter into the bundt pan over the pecan layer, using a spatula or wooden spoon to scoop all of the batter into the pan. Smooth the cake batter out into an even layer. Bake the cake in the preheated oven for 40 to 50 minutes, or until a skewer inserted near the center comes out with just a few moist crumbs.

Allow the cake to cool in the pan for 10 minutes then run a knife along the edge of the pan to loosen the cake from the pan. Place an upside-down cake plate or serving platter on top of the bundt pan and quickly flip the cake and platter over in one swift motion. Allow the cake to sit with the pan on top for a few minutes to allow gravity to help release the cake then give the bottom of the pan a few taps to release any stuck-on pecan topping. Carefully lift the pan from the cake. If a few pecans stick to the pan, just remove then with your hands and gently press them into the cake.

Cool the cake completely before slicing. Enjoy!