Ingredients

Cake 

• 2½ cups all-purpose flour 
• 1 tablespoon baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon salt 
• ¾ cup unsalted butter, softened 
• 1 cup sugar 
• 1 cup brown sugar 
• 1½ cups sour cream 
• ½ cup milk 
• 3 large eggs, room temperature 
• 2 teaspoons vanilla extract
  
  

Pecan Streusel 

• ¾ cup toasted pecans, chopped 
• ¾ cup brown sugar 
• 1 teaspoon cinnamon 
  
  

Garnish 

• ¼ cup powdered sugar
  
  

Directions

1. Preheat the oven to 350°F. Prepare a Bundt pan by spraying with nonstick baking spray and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 

3. In a stand mixer fitted with a paddle attachment, cream together softened butter, sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes. Scrape the sides of the bowl. With the mixer on low, add the eggs and vanilla extract, turn the speed to medium, and mix until well incorporated, about 1 to 2 minutes. 

4. With the mixer on low, gradually add ½ of the flour mixture, then ½ of the milk and sour cream mixture. Repeat this process one more time, and mix just until incorporated, making sure not to overmix. 

5. To make the streusel: In a small bowl, stir together pecans, brown sugar, and cinnamon. 

6. Evenly pour ½ of the batter into the bottom of the prepared Bundt pan. Sprinkle the streusel over the batter, then spread the remaining batter over the top of the streusel, making sure to fully cover the streusel. 

7. Bake Bundt cake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 30 minutes before removing the cake from the pan. Serve the cake warm or fully cooled. 

8. Store leftovers in an airtight container at room temperature for up to 3 days.