1 1/2 Cups brown sugar
1 Tb ground cinnamon
pinch ground cloves
1/2 Cup granulated sugar
1/2 Cup flour
1/4 tsp salt
1/2 Cup butter
1/2 Cup chopped pecans
2 1/2 Cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/4 Sticks butter, room temperature
1 Cup granulated sugar
3 Large eggs
1 tsp vanilla
1 1/4 Cup sour cream
2 1/2 Cups powdered sugar
1/4 Cup milk or cream
Pre heat oven to 350 degrees F.
Grease and flour Bundt pan
Combine brown sugar, cinnamon, cloves, granulated sugar, flour together.
Cut in butter until crumbly and then add pecans.
Sift or whisk together flour, baking soda, baking powder and salt, set aside.
In mixer fitted with paddle attachment cream butter and sugar until light and fluffy, about 4 minutes.
Add eggs one at a time beating well after each one. Add in vanilla.
Add flour and sour cream alternating starting and ending with flour.
Spoon half the batter into pan.
Make a well around center of cake and sprinkle/spoon in 2/3 of the streusel mixture.
Spoon the rest of the batter over the top and smooth.
Top with the rest of the streusel mixture.
Bake for 1 hour or until cake tests done.
Cool for 45 minutes on a wire rack.
Turn cake onto rack and complete cooling.
Whisk powdered sugar to remove any lumps and add enough milk to make a glaze to drizzle over the top
Not a NESTLÉ®-tested recipe.