Coffee Cake Crumble:

In a large bowl combine all the ingredients. Using your fingers mash the ingredients together until the butter is nearly completely incorporated and the sugars look like wet sand. Set aside.

Coffee Cake:

Preheat oven to 350 degrees.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In another large bowl, whisk together the sour cream, brown and white sugar, eggs and melted and cooled butter. Using a spatula, fold the flour mixture into the sour cream mixture until the mixture is nearly combined. There should be a couple of small streaks of flour left – that way you know you haven’t over mixed it.

Pour into two lightly greased or sprayed 9 inch cake pans. Spread out the cake out and smooth the tops. Sprinkle the pecan crumble over the top of each cake. Bake the cake for 25-30 minutes or until a toothpick placed in the center comes out nearly clean, with a couple of crumbs on it. Place on a wire rack to cool. Serve just warm.

For the Buttermilk Syrup:

In a large saucepan, at least 3-quarts, whisk together all the ingredients. Bring to a boil over medium high heat, then reduce to a simmer. Stir gently until the mixture turns golden brown. Remove from heat and let cool. Pour over warm coffee cake or pancakes and waffles.