(This is optional) Cake in photo is without icing)
2 tbs unsalted butter
1 1/2 cups powdered sugar, sifted or whisked
milk (to use as needed)
Streusel Topping
1/4 cup flour
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 teaspoon cinnamon
Cake
1 tsp baking powder
Streusel Topping
1/3 cup pecans, chopped (optional)
Cake
1/2 cup butter, softened
2 eggs
1 tsp vanilla extract
1 cup sugar
1 cup sour cream
2 cups flour
1/2 tsp baking soda
Instructions
Cake
Spread half of the batter into a greased and floured pan. Sprinkle 3/4 of the streusel mix over the batter and then pour the rest of the batter into the pan. Top the cake with the remaining streusel. Bake at 350°F for 45 minutes or until a toothpick comes out clean or with moist crumbs. Place on cooling rack and then when cool, invert onto plate.
Cream butter and sugar together. Beat in eggs and vanilla. Mix in sour cream. Sift together flour, baking powder, baking soda and add to the wet mix. Beat until just combined.
Preheat oven to 350°F. Grease and flour a standard bundt pan. Mix the streusel ingredients well and set aside.
Topping
Make the streusel topping by mixing together the flour, sugars, spices, pecans and melted butter.
Drizzle
In a small bowl sift the powdered sugar. Make the drizzle by melting the butter in a small saucepan over medium heat and stirring until it just starts to go golden brown. Take off the heat and pour into the powdered sugar. Whisk in the milk a tablespoon at a time until it’s thin enough to drizzle. Drizzle over cooled cake.
