To Make the Cake:

1. Preheat the oven to 350ºF. Grease and line a 13×9-inch baking pan.
2. In a large bowl, combine the dry ingredients; flour, baking soda and baking powder. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, beat the butter, sugar and brown sugar until soft and creamy, on medium speed. Add one egg at a time, and continue beating.
4. Reduce to low, pour the maple syrup and milk, beat until just combined.
5. Alternate the dry ingredients with the sour cream. Transfer half of the batter onto the prepared baking pan.
6. Add the cinnamon swirl evenly across the top and spread the remaining batter over the swirl.
7. Top with the crumble topping.
8. Bake for 55-60 minutes, until toothpick inserted in the center comes out clean. Cover with foil about half way through, to prevent the crumb topping from burning.
9. Allow to cool for 15 minutes before drizzling the vanilla glaze. Serve and enjoy!

For the Cinnamon Swirl:

1. Whisk together the cinnamon, flour, brown sugar and maple until combined. Set aside.

For the Maple Pecan Crumb Topping:

1. Mix together the flour, maple, cinnamon and melted butter, until it resembles wet sand. Fold in the chopped pecans and set aside.

For the Vanilla Glaze:

• In a medium bowl, combine the sifted powdered sugar, vanilla and add 1 tablespoon of Kefir at a time until desired consistency. Set aside.