Streusel Coffeecake Pound Cake

Instructions

1. Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in ¾ cup pecans. This is the pecan streusel; reserve this to sprinkle over the top of the cake
2. Preheat oven to 350°. Place the 1 cup of chopped pecans on a baking sheet. Toast till fragrant, about 5 minutes. Stir once in the middle of baking time. Cool 20 minutes. Reduce oven temperature to 325°.
3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
4. Whisk together flour, baking soda, and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
5. Pour half of batter into a greased and floured (I use Baker’s Joy spray) 12 cup tube pan. Stir together toasted pecans, brown sugar, and cinnamon. Sprinkle over batter. Spoon remaining batter over pecan mixture; sprinkle with the reserved pecan streusel.
6. Bake at 325° for 1 hour plus 20-30 minutes or until a wooden skewer inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack to finish cooling.