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1
Preheat the oven to 350F.
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2
Grease and flour a 10-inch tube or bundt pan.
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3
Use an electric mixer to cream the butter and granulated sugar together until fluffy.
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4
Add the eggs one at a time, beating well after each addition.
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5
Sift together the flour, baking powder, and salt.
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6
Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream.
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7
Stir in the vanilla.
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8
In a separate bowl, combine the brown sugar, cinnamon, and the pecans.
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9
Pour one-third of the batter into the prepared pan.
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10
Sprinkle with half the streusel mixture.
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11
Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture.
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12
Scrape the remaining batter into the pan and smooth the top.
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13
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
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14
Allow the cake to cool in the pan for 10 minutes.
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15
Remove the cake from the pan and cool on a wire rack.
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16
When the cake is completely cooled, stir the glaze ingredients together in a small bowl until smooth.
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17
Drizzle over the cooled cake.
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18
Be sure to begin the layering with batter.
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19
Putting the streusel mixture first produces a sticky cake that is difficult to remove from the pan.
