Coffee Cake Pound Cake

Ingredients

• Pecan Streusel
• 1/2 cup firmly packed brown sugar
• 1/2 cup all-purpose flour
• 1 tsp. ground cinnamon
• 1/4 cup butter
• 3/4 cup chopped pecans
• Pound Cake Batter
• 1 cup finely chopped pecans
• 1 cup butter, softened
• 2-1/2 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 tsp. baking soda
• 1 (8 oz.) container sour cream
• 2 tsp. vanilla extract
• 1/4 cup firmly packed brown sugar
• 1-1/2 tsp. ground cinnamon

Instructions

1. Prepare Pecan Streusel
2. Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans.
3. Prepare Pound Cake Batter
4. Preheat oven to 350. Bake 1 cup pecans in a single layer in a baking pan for 5-7 minutes or until lightly toasted, stirring halfway through. Cool for 20 minutes.
5. Reduce oven temp. to 325.
6. Beat butter at medium speed with a heavy duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
7. Stir together flour and baking soda; 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.
8. Pour half of the batter into a greased and floured 10 inch tube pan. Stir together toasted pecans, brown sugar, and cinnamon. Sprinkle over batter.
9. Spoon remaining pound cake batter over pecan mixture, sprinkle with pecan streusel and press down lightly.
10. Bake at 325 for 1 hour and 20 minutes to 1 hour and 30 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on a wire rack for 10-15 minutes. Remove from pan to wire rack and cool completely.