This moist coffee cake is topped with a delicious spiced pecan streusel.
Yield: 9" or 10" tube cake
In a bowl, whisk together brown sugar, sugar, pecans, spices and flour. Cut in butter using a fork or pastry blender until mixture is crumbly and like coarse sand in texture.
Preheat oven to 350 degrees F. Butter and lightly flour 9" or 10" two piece tube cake pan or angel food cake pan. Set aside.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamon.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until smooth. Add eggs one at a time. Scrape bowl as needed. Mix in vanilla paste.
Add sour cream and mix until incorporated. Add flour mixture in two additions. Mix until combined.
Transfer half of batter to prepared bundt pan. Add half of streusel pan and swirl into batter using a knife or fork. Pour in remaining batter to pan and sprinkle remaining streusel on top. Gently press streusel into batter to ensure that it sticks.
Bake for 55-65 minutes top of cake is rich golden brown, and a toothpick inserted into cake comes out clean. Let cool in pan for a couple minutes before unmolding. Let cool for 15-20 minutes before serving. Dust with powdered sugar before serving.