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Preheat the oven to 350 degrees. Spray an 8-inch or 9-inch round baking dish with nonstick baking spray, making sure the sides are well coated.
In a large mixing bowl, combine the sugar and butter. Mix on high for about 3 minutes until light and fluffy.
Add the eggs, sour cream, and vanilla extract. Scrape down the sides of the bowl.
Add the flour, baking powder, baking soda, and salt. Mix until just combined.
In a separate bowl, combine the cream cheese, vanilla extract, and powdered sugar. Mix until smooth.
In another bowl, combine the chopped pecans, cinnamon, brown sugar, flour, and butter. Mix until crumbly.
Pour half of the cake batter into the prepared baking dish.
Spread the cream cheese layer over the batter and sprinkle half of the crumble mixture on top.
Add the remaining cake batter and finish with the remaining crumble topping.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
For the glaze, whisk together the powdered sugar and milk until smooth.
Allow the cake to cool before drizzling with glaze if desired.
Store covered in an airtight container for 2 to 3 days.