Cinnamon Streusel Coffee Cake - cooking recipe

Ingredients

2 tablespoons unsalted butter, at room temp. (for streusel filling)
3 tablespoons all-purpose flour (plain, for streusel filling)
1/3 cup firmly packed golden brown sugar (for streusel filling)
3/4 cup chopped pecans (for streusel filling) or 3/4 cup walnuts (for streusel filling)
1 1/2 teaspoons ground cinnamon (for streusel filling)
2 1/2 cups all-purpose flour (plain, for batter)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temp (for batter)
1 1/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups sour cream

Preparation

Preheat oven to 350\u00b0F Generously butter and flour a 10 inches tube pan or bundt pan. Position oven rack in the middle.
FOR STREUSEL FILLING: in small bowl, combine butter, flour, nuts, brown sugar and cinnamon. With a pastry blender or fork, mix until crumbly and set streusel aside.
FOR BATTER: in dry bowl, stir together the SIFTED flour, baking powder, baking soda and salt. Set aside.
In another large bowl, with mixers, beat together butter and sugar on medium low speed for 4-5 minutes or until creamy. Beat eggs in one at a time and stir in vanilla. Add the dry ingredients SLOWLY in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.
Pour HALF the batter into the prepared pan and smooth the surface with a rubber spatula. Sprinke evenly with HALF of the strusel filling. Cover with the remaining batter and sprinkle with the remaining streusel.
Bake until a toothpick inserted into the center comes out clean, 40-45 mins.Transfer to wire rack and let cool in pan for 10 minute Carefully loosen the edges with a butter knife and gently shake cake from side to side to loosen the bottom a bit then turn out of the pan and into a plate or cake plate and let cool completly. You can add decorative glaze on cake if you would like while the cake is still warm.