Recipe information
Yield
makes one 10-inch cake
Ingredients
Pecan Streusel Filling
Preparation
Step 1
Preheat the oven to 350°F. Sift together the flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 10-inch Bundt pan (or other tube pan with 3-quart capacity); set aside.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, until well combined. Add the vanilla; stir until combined. Add the reserved flour mixture and sour cream, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. Top with the remaining batter, smoothing the top. Sprinkle the remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.
Step 3
In a medium bowl, whisk together the confectioners’ sugar and milk; set aside, covered with plastic wrap, until ready to use. Cool the cake until just warm before drizzling with icing.
Pecan Streusel Filling
Step 4
Combine the sugars, pecans, flour, cinnamon, and cloves in a medium bowl. Using your hands or a pastry cutter, cut in the butter until well combined and crumbly; refrigerate until ready to use.
