• Get out and measure your ingredients.
  

Cinnamon Streusel TOPPING

• In food processor add flour, granulated sugar, ¼ cup brown sugar and cinnamon.
  
• Process until blended, about 20 seconds.
  
• Transfer 1 ¼ cups of the flour mixture to a small bowl. Add remaining ¼ cup brown sugar, stir until incorporated and set aside to use for streusel FILLING.
• Add butter and pecans to remaining flour mixture inside your food processor.
  
• Pulse until nuts and butter resemble small pieces or gravel, about twelve pulses. Set aside to use as streusel TOPPING.
  

Coffee Cake

• Adjust oven rack to lowest middle position and preheat your oven to 350 degrees. Grease 10 inch bundt pan with 2-3 tablespoons of the softened butter. Set aside.
  
• In a large bowl add eggs, 1 cup sour cream, and vanilla.
  
• Whisk until blended.
  
• Using a handeld or stand mixer, combine flour, sugar, baking powder, baking soda, and salt. Mix on low speed until blended, about a minute.
  
• Add butter and remaining ½ cup sour cream. Continue to mix on low speed.
  
• Until mixture resembles gravel with some butter chunks remaining, maybe 2 minutes.
  
• Increase speed to medium, scrape dowl side of bowl with spatula. Blend until batter comes together, less than 15 seconds.
  
• Lower speed back down to low and slowly add egg mixture. Beat for 30 seconds and scrape down sides in between. I usually add egg mixture in 2 or 3 pours.
  
• Now, increase your speed to medium-high and beat until batter is airy and fluffy, another minute.
  
• Grab your prepared pan and spread approximately 2 cups of your cake batter across the bottom with a rubber spatula, as smoothly as possible. Sprinkle with approximately ¾ cup of the cinnamon streusel filling (streusel with no butter or nuts).
  
• Add another 2 cups of batter followed by your remaining ¾ cup streusel filling (streusel with no butter or nuts). Next, spread your remaining cake batter across the top of the cake. Again, as smoothly as possible.
  
• Finally, sprinkle top of your cake with all of the streusel topping (streusel with butter and nuts).
  
• Bake until an extra long toothpick or skewer inserted into the center of the cake comes out clean, between 50 and 60 minutes.
  
• Cool cake in pan on top of a wire rack 30 minutes.
• Invert cake onto baking sheet so cake is streusel side down, remove bundt pan and place wire rack on top of cake. Flip cake back over so streusel side is back on top and remove baking sheet. I usually dump crumbs back on top of cake.
  
• Cool to room temperature, about 2 hours.
• Slice.
  
• Serve.
  
• Enjoy every bite!