- For the Streusel:
- Combine flour, sugar, 1/4 C brown sugar and cinnamon in food processor and process about 15 seconds to combine
- Remove and reserve 1 1/4 C of mixture
- Add butter and pecans to processor and process until nuts and butter resemble small peas (about 10 1-second pulses)
- Remove from processor and return reserved mixture and remaining brown sugar and process until thoroughly mixed
- For the Cake:
- Adjust oven rack to lowest position and preheat oven to 350°F
- Grease and flour 10" tube pan
- Whisk eggs, 1 C sour cream and vanilla in bowl until combined
- Combine flour, sugar, baking powder, baking soda and salt in mixer bowl and mix on low speed about 30 seconds to combine
- Add butter and remaining sour cream and mix on low speed about 1 1/2 minutes, until dry ingredients are moistened and mixture resembles wet sand
- Increase speed to medium and beat batter until it comes together, about 10 or 15 seconds
- Scrape down sides of bowl
- Lower speed to medium-low and add egg mixture in 3 additions, beating for 20 seconds after each, scraping bowl as needed
- Increase speed to medium-high and beat until batter is light and fluffy, about 1 minute
- Assemble Cake:
- Spread 2 cups of batter in bottom of pan
- Sprinkle with 1/2 of the streusel without nuts
- Repeat with another 2 cups of batter and the rest of streusel without nuts
- Spread remaining batter on top
- Sprinkle with all of the streusel topping with nuts and butter
- Bake in preheated oven for about 1 hour or until long toothpick or skewer inserted into center comes out clean except for pieces of streusel
- Cool cake in pan for about 30 minutes and remove from pan to cake rack to cool completely
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