Pecan Sour Cream Coffee Cake with Cinnamon Glaze

Pecan Sour Cream Coffee Cake with Cinnamon Glaze(Adapted from Cooks Country)

For the streusel

1/2 cup pecans, toasted and cooled - then finely ground
3 tablespoons dark brown sugar
1 tablespoon flour
1 teaspoon cinnamon

Cake batter
16 tablespoons unsalted butter, very soft
6 large eggs
1 3/4 cups sour cream
1/4 cup pure maple syrup
1 1/2 tablespoons vanilla extract
1 3/4 cups all-purpose flour
1 1/4 cups whole wheat pastry flour
1/2 cup pecans, toasted and cooled - then finely ground
1 1/4 cups granulated sugar
1 1/2 tablespoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt

For the Cinnamon Glaze

1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon cinnamon

Preheat oven to 350

For the streusel -

In a small bowl, mix together ground pecans, sugar, flour and cinnamon.

For the batter -

In a medium bowl, whisk together eggs, sour cream, maple syrup and vanilla.

In a large mixing bowl, whisk together flours, ground pecans, sugar, baking powder, baking soda and salt. Add all the soft butter by tablespoons and then add half of the egg mixture. On low speed, beat mixture just until it starts to combine. Add the rest of the egg mixture, scrape the bowl, and then beat about 2 minutes on medium speed - the batter should be light and kind of fluffy.

Spray a 12 cup bundt pan with cooking spray that has flour added (like Bakers Joy or Pam with Flour). Add about 5 cups of the cake batter and smooth the top. Scatter the streusel on top and then scoop and spread the remaining batter on top.

Bake for 55-65 minutes, until a wooden pick inserted into the center comes out with a few moist crumbs attached. Remove from the oven and cool on a wire rack for 10-15 minutes - then invert on a wire rack to cool completely.

For the glaze

In a small bowl, whisk together confectioners' sugar, milk and cinnamon. Drizzle over the cool cake.

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