Ultimate Streusel Cake

Ingredients

For the Pecan-Streusel Filling:

• 1 ½ cups packed light-brown sugar
• 1 tablespoon ground cinnamon
• Pinch of ground cloves
• ½ cup granulated sugar
• ½ cup all-purpose flour
• 1⁄4 teaspoon coarse salt
• ½ cup (1 stick) unsalted butter, softened
• 1 ½ cups coarsely chopped pecans

For the Cake:

• Nonstick cooking spray with flour
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1⁄4 teaspoon coarse salt
• 10 tablespoons (1 1⁄4 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 1⁄4 cups sour cream

For the Icing:

• 2 ½ cups sifted confectioners' sugar
• 1⁄4 cup milk

Instructions

1. 1
   Make the filling: Combine brown sugar, cinnamon, and cloves in a medium bowl. Stir in granulated sugar, flour, and salt. Using your hands or a pastry cutter, cut in butter until combined and mixture is crumbly; stir in nuts. Transfer to the refrigerator until ready to use.
2. 2
   Preheat oven to 350 degrees.
3. 3
   Spray a 10-inch Bundt pan (or other tube pan with a 3-quart capacity) with cooking spray; set aside.
4. 4
   Make the cake: Sift together flour, baking soda, baking powder, and salt into a bowl; set aside.
5. 5
   In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating until well combined. Beat in vanilla. Add reserved flour mixture and sour cream in alternating batches, starting and ending with the flour; beat just until combined. Spoon half the batter into prepared pan. Make a well in the center, and crumble two-thirds of the streusel mixture into well. Spoon in remaining batter, smoothing top; sprinkle with remaining streusel. Bake until golden brown and a cake tester comes out clean, about 1 hour. Transfer to wire rack and let cool 45 minutes; invert cake onto a wire rack set over a rimmed baking sheet.
6. 6
   In a medium bowl, whisk together confectioners' sugar and milk until combined; set icing aside, cover with plastic wrap, until ready to use. Drizzle over inverted cake; serve.