Butter pecan coffee cake (Edit recipe)

For the streusel

1. In a large bowl, combine all ingredients until it looks like wet sand. Set aside.

For the glaze

1. In a bowl, add ingredients and whisk until smooth. Set aside.

For the cake

1. Preheat the oven to 350 degrees.
2. Sift the dry ingredients together, set aside.
3. In a stand mixer, cream sugar and butter together until light in color and fluffy.
4. Add eggs one by one, scraping after each then vanilla and butter extracts followed by sour cream. Mix until well combined, it may look a little curdled.
5. Add dry ingredients to wet mixture in three batches, be sure to scrape the side of the bowl. Beat the batter until it looks no longer curdled and is light and fluffy.
6. Use soft butter and spread all through the nooks of the pan then followed with flour. Dust off the excess.
7. Transfer half batter into a well- greased 8" bundt pan. Add half of the streusel in on top the batter followed by the remainder of the batter. Top with the remainder of the streusel.
8. Bake for 75 minutes, when ready cool at room temperature.
9. Pour glaze over cake, serve and enjoy. This cake n be sored at room temperate in an airtight container.