Cinnamon-Streusel Coffee Cake

• 1 34 cups all-purpose flour
• 1 cup packed light-brown sugar
• 1 14 teaspoons ground cinnamon
• coarse salt
• 34 cup cold unsalted butter, cut into small pieces
• 1 12 cups coarsely chopped toasted pecans
• 12 cup unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour
• 1 14 teaspoons baking powder
• 12 teaspoon baking soda
• coarse salt
• 1 cup granulated sugar
• 2 large eggs
• 1 12 teaspoons pure vanilla extract
• 1 cup sour cream
• 1 cup confectioners' sugar
• 2 tablespoons whole milk

1. 1.
2. Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt.
3. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form.
4. Mix in 1/2 cup pecans.
5. Refrigerate until ready to use.
6. 2.
7. Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
8. 3.
9. Preheat oven to 350.
10. Make the cake: Butter a 9-inch tube pan with a removable bottom.
11. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
12. 4.
13. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes.
14. Beat in eggs, 1 at a time, then vanilla.
15. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour.
16. Continue to beat until well combined.
17. 5.
18. Spoon half the batter into pan.Sprinkle streusel-center mixture evenly over batter.
19. Top with remaining batter, and spread evenly using an offset spatula.
20. Sprinkle streusel-topping mixture evenly over batter.
21. 6.
22. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes.
23. Transfer pan to a wire rack, and let cool completely.
24. Remove cake from pan, and transfer to parchment.
25. 7. make the glaze: Mix together confectioners' sugar and milk.
26. Drizzle over cake, and let drip down sides.
27. let set for 5 minutes before serving.
28. STORAGE.
29. Coffee cake can be stored at room temperature for up to 5 days.

flour, lightbrown sugar, ground cinnamon, salt, cold unsalted butter, pecans, unsalted butter, flour, baking powder, baking soda, salt, sugar, eggs, vanilla, sour cream, sugar, milk

Taken from www.food.com/recipe/cinnamon-streusel-coffee-cake-450366 (may not work)