Preheat oven to 350°.

Sift together flour, baking soda, baking powder, and salt into a bowl; set aside, Butter a 10-inch Bundt pan (or other tube pan with 3-quart capacity); set aside.

Cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, until well combined. Add vanilla; stir until combined, Add the reserved flour mixture and sour cream, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. Top with remaining batter, smoothing top. Sprinkle remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.

Combine sugars, pecans, flour, cinnamon, and cloves in a medium bowl. Using your hands or a pastry cutter, cut in butter until well combined and crumbly; set aside in refrigerator until ready to use.

In a medium bowl, whisk together the confectioners' sugar and milk until well combined; set aside, covered with plastic wrap, until ready to use. Cool cake until just warm before drizzling with icing.