Sour Cream Streusel Coffee Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes) Grease and flour a 10-inch tube pan. Alternatively, coat the pan with non-stick cooking spray and dust with bread crumbs. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Recipe View 2 mins In a small bowl, prepare the streusel topping: combine brown sugar, cinnamon, and chopped pecans. Mix well and set aside. (2 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (5 minutes) Beat in the eggs one at a time, then stir in the vanilla extract.

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. (5 minutes)

Recipe View 3 mins Spoon half of the batter into the prepared pan. Sprinkle half of the streusel mixture evenly over the batter. Repeat with the remaining batter and streusel mixture. (3 minutes)

Recipe View 1 hrs 5 mins Bake in the preheated oven for 60 to 70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (60-70 minutes)

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View 5 mins Once the cake is completely cool, prepare the glaze: In a small bowl, whisk together the confectioners' sugar and milk, adding the milk one tablespoon at a time, until you reach your desired consistency. Drizzle the glaze evenly over the cooled cake. (5 minutes)