1- Preheat oven to 350°F and grease a 9×9 inch square baking pan. Measure out all ingredients ahead of time to keep things smooth.

2- In a bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 2 teaspoons ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon salt.

3- In another bowl, beat 6 tablespoons softened unsalted butter with ⅓ cup packed brown sugar until creamy. Add 2 large eggs one at a time, then mix in ⅓ cup unsulphured molasses, ¼ cup pure maple syrup, and 1 teaspoon maple extract.

4- Alternately add the dry mixture and ½ cup buttermilk to the wet ingredients, starting and ending with the dry. Stir just until combined to keep the cake tender.

5- Spread the batter in the prepared pan. For the topping, stir together ⅔ cup packed brown sugar, ½ cup all-purpose flour, 1 teaspoon cinnamon, ½ cup finely chopped pecans, and ¼ teaspoon salt. Mix in 6 tablespoons melted or soft unsalted butter until crumbly, then sprinkle over the batter.

6- Bake for 28-33 minutes, or until a toothpick comes out clean. Let it cool in the pan for 30 minutes.

7- For the glaze, whisk 1 cup powdered sugar with 1½ tablespoons milk, 1 tablespoon pure maple syrup, and ¼ teaspoon maple extract. Poke holes in the cooled cake and drizzle the glaze on top.