• Preheat oven to 350 F. Grease and then line a 9 by 13 inch pan with parchment paper.
• In a medium sized bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and nutmeg (if using).
• In a small bowl, stir to combine the sour cream and milk. Set aside.
• In a large bowl or the bowl of an electric mixer, cream the sugars and butter on medium speed until light and fluffy (2-3 minutes). Add the oil and mix until incorporated. Mix in the eggs one at a time.
• Add the vanilla then mix in the maple syrup til completely incorporated.
• Add half the dry ingredients. Mix in the milk and sour cream mixture until just combined. Mix in the rest of the dry ingredients until no traces of flour remain. Avoid overmixing.
• Bake 30–35 minutes, or until the top is golden and springs back lightly when touched in the center. A toothpick should come out clean or with a few moist crumbs (no wet batter).
• Set pan on a wire rack and let cool completely before frosting.

Maple Cream Cheese Frosting

• In a large mixing bowl, beat the butter and cream cheese together on medium speed til light and fluffy, about 2 minutes. Add the vanilla extract, salt and maple syrup. Turn mixer to low speed and gradually beat in the powdered sugar. Start with 1 cup and add up to 2 cups for thicker frosting. If your frosting seems soft, refrigerate it for 10–15 minutes, then rewhip before spreading.
• Spread on the cooled cake with an offset spatula. Top with toasted pecans, if desired.
• To toast pecans, add pecans in a dry stainless-steel skillet over medium heat. Stir often til they turn golden brown and smell fragrant, about 5 minutes. Transfer the pecans to a plate or cutting board. Let them cool completely.