Sock-It-to-Me Cake

By martha-2

Ingredients

• Streusel
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, melted and cooled slightly
• 1/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 3/4 cup pecans, toasted
• Cake
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 16 tablespoons unsalted butter (2 sticks) melted and cooled
• Glaze
• 1 1/4 cups confectioner’s sugar
• 1 1/2 tablespoons whole or low-fat milk
• 1 teaspoon vanilla extract

Preparation

Step 1

Process the flour, butter, brown sugar, cinnamon, and pecans in a food processor until finely ground. Transfer the streusel to a bowl and wipe out the food processor.

Adjust an oven rack to the middle position and heat the oven to 325°F. Grease and flour a 12-cup nonstick Bundt pan. Combine flour, baking powder, baking soda, and salt in a bowl. In the food processor, blend sugar, eggs, sour cream, and vanilla until smooth, about 1 minute. With the machine running, slowly pour in butter until incorporated, then add flour mixture and pulse until just combined.

Pour half the batter into the prepared pan and top with the streusel mixture. Cover with the remaining batter, using a rubber spatula to smooth the surface. Bake until golden brown and a toothpick inserted in the center comes out clean, 50-60 minutes. Cool cake in the pan for 20 minutes.

While the cake is cooling, whisk confectioner’s sugar, milk, and vanilla in a bowl until smooth. Turn out the cake onto a rack set inside a rimmed baking sheet. Pour the glaze over the warm cake. Cool completely, at least 2 hours. Serve.