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1
Whisk brown sugar and cinnamon in medium bowl to blend.
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2
Add butter and rub in with fingertips until mixture holds together in small, moist clumps.
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3
Mix in pecans and chocolate chips.
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4
(Can be made up to 3 days ahead.
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5
Cover and refrigerate.)
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6
Preheat oven to 350F.
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7
Butter and flour 13x9x2-inch metal baking pan.
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8
Sift flour, baking soda, and baking powder into medium bowl.
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9
Using electric mixer, beat sugar and butter in large bowl until blended and smooth.
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10
Beat in eggs 1 at a time, then orange peel and vanilla extract.
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11
Mix in flour mixture in 4 additions alternately with sour cream in 3 additions.
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12
Mix in orange juice.
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13
Spread half of batter in prepared pan.
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14
Sprinkle with half of streusel.
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15
Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer.
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16
Sprinkle with remaining streusel.
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17
Bake cake 30 minutes.
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18
Lay sheet of foil loosely over pan to keep topping from browning too quickly.
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19
Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer.
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20
Remove foil.
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21
Cool cake in pan on rack 20 minutes.
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22
Dust with powdered sugar; serve warm or at room temperature.
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23
(Can be made 2 days ahead.
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24
Cool completely.
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25
Store airtight at room temperature.)
