Ultimate Streusel Cake

From Martha Stewart

With its crumbly pecan-streusel filling and confectioners' sugar crown, it's easy to see why this is the king of coffee cakes.

Yield Makes one 10-inch Bundt cake

Ingredients
    For the Pecan-Streusel Filling
        1 1/2 cups packed light-brown sugar
        1 tablespoon ground cinnamon
        Pinch of ground cloves
        1/2 cup granulated sugar
        1/2 cup all-purpose flour
        1/4 teaspoon coarse salt
        1/2 cup (1 stick) unsalted butter, softened
        1 1/2 cups coarsely chopped pecans
   
For the Cake
        Nonstick cooking spray with flour
        2 1/2 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 1/2 cups sifted confectioners' sugar
        1/4 cup milk

Method
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.

Preheat oven to 350°F.

Spray a 10-inch Bundt pan (or other tube pan with a 3-quart capacity) with cooking spray; set aside.

Make the cake: Sift together flour, baking soda, baking powder, and salt into a bowl; set aside.

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.

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.