Sour Cream Streusel

Ingredients for Streusel:
• 3/4 cup all purpose flour
• 3/4 cup sugar
• 1/2 cup packed dark brown sugar
• 2 tablespoons cinnamon
• 2 tablespoons cold unsalted butter (cut into 2 pieces)
• 1 cup pecans, chopped

Ingredients for cake:
• 1 1/2 sticks unsalted butter, softened, cut into 1/2 inch cubes
• 4 large eggs
• 1 1/2 cups sour cream
• 1 tablespoon vanilla extract
• 2 1/4 cups all purpose flour
• 1 1/4 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt

For the Struesel: In a food processor, process flour, sugar, 1/4 cup dark brown sugar and cinnamon until combined, about 15 seconds. Transfer 1 1/4 cup of mixture to a small bowl and add in remaining 1/4 cup dark brown sugar to this bowl. Set aside for Struesel filling.

In the remaining mixture in the food processor, add butter and pecans and pulse until pecans are small pieces. Set aside for Struesel top.

For the Cake: Lower rack in oven to lowest level and preheat oven to 350 degrees. Grease 10 inch tube pan with 2 tablespoons softened butter.

Whisk eggs, 1 cup sour cream and vanilla extract in medium bowl until combined.

Combine flour, sugar, baking powder, baking soda and salt in electric mixer for 30 seconds on low. Add butter and remaining 1/2 cup sour cream, mixing on low speed until all dry ingredients are moistened, about 1 1/2 minutes. Increase to medium for 10 seconds, scraping down sides of bowl, and then reduce to low speed.

Gradually, add egg mixture, 1/3 at a time, giving time for mixture to combine. Increase speed to medium until batter is light and fluffy, about 1 minute.

Using rubber spatula, spread 2 cups of batter in bottom of tube pan, smoothing surface as you go along. Evenly sprinkle 1/2 of the streusel mixture (the mixture without the pecans). Add another 2 cups of batter, spreading as before. Evenly sprinkle the remaining struesel mixture. Spread remaining batter into pan and add struesel mixture with the pecans on top.

Cook for about 1 hour until toothpick inserted comes out clean. Allow to cool for about 30 minutes or more.

If you used a 2 piece tube pan, remove the inner tube from pan and set cake on serving platter. If you used a solid tube pan, you will need to invert cake onto a cake plate and then use another cake plate to flip the cake again. The top of the cake coming out of the tube pan is the top and is heavy due to the nuts, so be careful when removing from tube pan.