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1
Streusel: mix all the ingredients together in a small bowl; set aside.
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2
Cake: adjust oven rack to the lowest position; preheat oven to 350.
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3
Grease a 12-cup nonstick Bundt pan.
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4
Whisk the eggs, sour cream, maple syrup, and vanilla together in a bowl.
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5
Whisk the flour, pecans, sugar, baking powder, baking soda, and salt together in a large bowl.
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6
Beat the butter and half of the egg mixture into the flour mixture with an electric mixer on low speed until the mixture starts to come together, about 15 seconds.
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7
Scrape the bowl with a rubber spatula, add the remaining egg mixture, and continue to beat on medium speed until the batter is light and fluffy, 2-3 minutes, stopping to scrape down the bowl and beaters as needed.
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8
Add 5 cups of the batter to the Bundt pan, using a rubber spatula to smooth out the surface.
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9
Sprinkle the streusel evenly over the batter and then cover with the remaining batter, spreading it out evenly.
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10
Bake until a pick inserted into the middle of the cake comes out with a few crumbs attached, 50-60 minutes, rotating the pan halfway through baking.
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11
Cool the cake in the pan on a wire rack for 30 minutes, then invert onto a wire rack to cool completely before glazing, about 1 hour.
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12
Glaze: whisk the powdered sugar, orange juice, cinnamon, and orange zest together in a small bowl, then drizzle over the cake before serving.
