• Preheat the oven to 350F.
• Spray a 9" pan with baking spray and set aside.

Make the cinnamon pecan crumble.

• In a medium bowl, stir together the melted butter, brown sugar, and cinnamon until combined.
• Stir in the flour and chopped pecans.
• Set aside.
• Make the cinnamon filling.
• In another medium mixing bowl, stir together the brown sugar, flour, and ground cummins until combined.
• Set aside.
• Make the cake batter.
  
  
• In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
• Add in the eggs and vanilla extract and combine well.
• Add in the sour cream, sourdough discard, and milk and whisk to combine.
• Mix in the flour, salt, baking powder, and baking soda and whisk to combine, but do not overmix.
• Assemble the coffee cake.
• Pour half of the coffee cake batter into a prepared 9×9 cake.
• Sprinkle the cinnamon sugar filling evenly over the cake batter in the pan.
• Gently dollop the remaining cake batter over the cinnamon filling.
• Use a spatula or offset knife to gently and evenly spread the cake batter over the filling.
• Sprinkle the pecan crumble over the top of the cake batter.
• Bake in a preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out with minimal crumbs attached.
• Cool on a wire rack until room temperature.