Cinnamon Streusel Coffee Cake

I made this for my sisters bridal shower and it was awesome.

Streusel topping:
1 3/4 c. flour
3/4 c. packed light brown sugar
1 tsp ground cinnamon
1 1/2 sticks cold butter, cut into small pieces
3/4 c. coarsely chopped pecans, can be toasted - I didn't
1 tsp salt

Streusel center:
1/4 c. packed brown sugar

1/4 tsp cinnamon

3/4 c. coarsely chopped pecans

Cake:
1 stick unsalted butter, room temperature
2 c. flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c. sugar
2 large eggs
1 1/2 tsp vanilla extract
1 c. yogurt or sour cream

Glaze:
1 c. powdered sugar
2 Tbsp whole milk

Make the topping but mixing together the flour, brown sugar, cinnamon and salt.  Cut butter in by using a pastry cutter  or rub in by hand until small clumps form.  Mix in 1/2 . pecans.  Refrigerate until ready to use.

Make streusel center by mixing together remaining brown sugar, cinnamon and pecans.

Preheat oven to 350 degrees and prepare your Bundt pan but spraying with nonstick spray.

In bowl combine flour, baking powder, baking soda and salt with a whisk.

In separate bowl combine butter and sugar on medium speed until fluffy.  Beat in eggs one at a time.  Then add the vanilla.  Beat flour mixture in 3 additions alternating with sour cream (or yogurt).  Mix until well combine.

Layer bottom of the bundt pan with the streusel topping.  Then spoon 1/2 the batter into bundt pan followed by the center streusel.  Lastly top with remaining batter.

Bake until golden brown and pick comes our clean.  About 55 minutes.  Let cool on wire rack completely before turning out.

Make glaze by mixing together the powdered sugar and milk with the cake cools completely.  Drizzle over cake and let set for at least 5 minutes before serving.