Nutty Cinnamon Coffee Cake

This is a great recipe.  I made it for my Mom for Mother's Day.

Streusel:

2 TBSP AP Flour

2 TBSP Unsalted butter, melted and cooled slightly

1/4 cup packed light brown sugar

2 tsp ground cinnamon

3/4 cups walnuts (or pecans), toasted

Cake:

2 1/2 cup AP Flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 cups granulated sugar

4 large eggs, room temperature

1 cup sour cream, room temperature

1 tsp vanilla

16 TBSP butter, meted and cooled

Glaze:

1 1/4 cups powdered sugar

1 1/2 TBSP whole milk (I used 1/2 and 1/2)

1 tsp vanilla

Streusel:

Process flour, brown sugar, cinnamon, butter and nuts in food processor until finely ground.  Transfer to a bowl and wipe out food processor ( I didn't do this.)

Cake:

Adjust oven rack to the middle and preheat oven to 325.  Grease and flour a 12 cup non-stick bundt pan.  Combine flour, baking powder, baking soda, and salt in bowl.  In food processor, blend sugar, eggs, sour cream and vanilla until smooth, about 1 minute.   With machine running, slowly pour in butter until incorporated, then add flour mixture and pulse until just combined.

Bake:

Pour half of batter into pan and top with streusel mixture.  Cover with remaining batter, using spatula to smooth.  Bake until golden brown and a toothpick comes out clean.  50 to 60 minutes (mine took a little over an hour).  Cool cake in pan 20 minutes.

Glaze:

While cake is cooling, whisk powdered sugar, milk and vanilla in a bowl until smooth. Turn cake onto a cooling rack set over a cookie sheet.  Pour glaze over warm cake.  Cool completely, at least 2 hours.  Can be stored at room temp covered for 2 days).