It was delicious! The ladies at book club finished off the entire cake, and four different people asked for the recipe. Amelia was disappointed that it was all gone because she wanted to try the coffee cake, and she had to make do with the crumbs left on the plate.
(I omitted the nuts because I was concerned about allergies, and I thought it was plenty sweet without the glaze)
Cinnamon Streusel Coffee Cake
For the streusel center:
1/4 cup packed light brown sugar
1/4 teaspoon cinnamon
1 cup chopped pecans
For the streusel topping:
1 3/4 cups all-purpose flour
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup chopped pecans
For the cake:
1 stick unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup sour cream (I used vanilla yogurt)
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
For the glaze:
1 cup confectioners' sugar
2 tablespoons whole milk
Preheat oven to 350 degrees. Butter a 9 inch tub pan with a removable bottom.
Make the cake: Cream the butter and sugar until fluffy. Add the eggs and vanilla extract, beat until mixed. Alternate adding dry ingredients and sour cream. Continue to beat until well combined.
Make the streusel center: Stir all ingredients together.
Make the streusel topping: Mix together the dry ingredients. Cut in butter with a pastry cutter until small to medium clumps form.
Pour half of the cake batter into the tub pan, smoothing with a spatula until flat. Sprinkle the streusel center evenly over the batter. Top with remaining batter, taking care to smooth the batter as flat as possible. Sprinkle the streusel topping over the batter.
Bake for 55 minutes, or until top is golden brown and a toothpick inserted into the cake pulls out cleanly. Transfer pan to a wire rack and let cool completely. Remove from pan.
Stir glaze ingredients together, drizzle over coffee cake and let run down the sides.