Allow the butter to melt in a small saucepan over medium low heat. Let the butter sit on the burner with out stirring for 5 to 6 minutes longer until it become fragrant (nutty) and slighltly browned. Remove from heat and allow to cool 5 minutes. Pour into a small bowl and cover. Allow to cool in the refrigerator for 2 hours.

When the butter has cooled, preheat the oven to 325 degrees F and grease a 10" fluted cake pan. scoop out 3 tbs and mix into a small bowl with 3/4 cup of the toasted chopped pecans, 1/2 cup brown sugar and 2 teas flour. Use your fingers to rub the mixture together until well mixed, coarse and sandy. Set aside.

Whisk the remaining 3 cups flour, baking powder, soda, and salt in a large bowl.

In the bowl of your stand mixer, cream the reamining browned butter with the beater attachment for 3 minutes. Add the remaining 1 1/2 cup brown sugar and mix. Scrape down the sides. Add in the eggs one at the time, mixing after each addition. Add the vanilla, scrape down the sides and mix once more.

In 3 additions, add the flour and sour cream, mixing well after each addition. Scrape down the sides and bottom one more to make sure everything is well mixed.

Scoop half of the batter into the prepared pan. Shimmy a bit to even out. Sprinkle the filling mix in an even layer and top with the remaining batter. Spread to cover evenly.

Bake for 50 minutes, until golden and cooked through.

Allot to cool 10 minutes in pan on a wire rack before turning out to cool completely.

While the cake cools, make the frosting. Whip the cream cheese in a bowl. Add the syrup, cinnamon, nutmeg, and cloves.

When the cake is cool, spread the icing over the cake, slice and serve.