Preheat oven to 350*.

CRUMBLE: whisk flour, sugar and salt in medium bowl. Cut in butter using a pastry cutter or fork until there are only small lumps of butter. Set aside.

Sift together flour, soda, baking powder,salt, 1/2 tsp cinnamon, and nutmeg. Set aside.

In stand mixer, cream together 1 cup sugar and butter until light and fluffy. Add eggs one at a time and beat well. Add vanilla until combined.

Add the dry ingredients, alternating with the sour cream. Do not over mix batter.

Peel, core and thinly slice pears. Toss with 1 Tbsp sugar, 1 tsp cinnamon, and 1/2 tsp nutmeg. Let macerate 20 minutes.

Butter Bundt pan, thoroughly. Spoon half the batter into pan, scatter with all the sliced pears, follow with remaining batter, spread batter evenly over top of pears. Scatter all of the crumble evenly over top.

Bake 50 minutes, depending on your oven, until the top is dark golden brown.

Remove from oven and allow to cool for 2 hours before removing from pan.