For this recipe use a Large Tube Pan
Preheat oven to 180c/350f
Toast ¾ cup of chopped pecans – set aside to cool
Reduce heat in oven to 160c/325f
Prepare Streusel Topping:
½ cup Brown sugar- packed
½ cup flour
½ teaspoon sea salt
2 teaspoons cinnamon (add a little extra if you like !!)
¼ cup cold butter –cut in small pieces
Combine Sugar, flour, salt and cinnamon. Cut in butter until mixture resembles crumbs. Stir in half of the toasted Pecans.
Set aside in a cool place.
2 cups sugar
3 cups flour
¼ teaspoon Baking Soda
1 teaspoon Baking Powder
8 oz Sour Cream
1 teaspoon Vanilla
In a kitchen aid fixed with a paddle attachment beat butter and sugar together until light and creamy. Add eggs one at a time, until incorporated. Add flour baking soda , and baking powder alternately with sour cream and vanilla beating after each addition.
Be mindful not to over mix.
Pour half of the batter into a greased and floured tube pan.
Remaining half toasted pecans
¼ cup Brown Sugar
1 ½ teaspoons cinnamon
Pour remaining batter on top.
Top with Streusel topping.
Bake for 1 hour and 20 minutes or until wooden skewer come out clean.
Let cake sit for 20 minutes before removing from pan.
Cool completely on wire rack.