8 Tablespoons (1 stick) butter, cut into 1/2" pieces
1/2 cup chopped pecans
3 1/2 cups all-purpose flour
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
12 Tablespoons(1 1/2 sticks) butter, softened
3 large eggs
1 3/4 cups sour cream
Instructions: Prepare streusel:
Pulse sugars, flour, cinnamon and butter in food processor until mixture resembles course meal. Divide in 2 halves. Stir pecans into 1 half and reserve separately.
Grease 2 9" cake pans. With electric mixer on medium-low speed, mix flour, sugars, baking powder, baking soda, cinnamon, and salt in large bowl. Beat in butter, 1 Tablespoon at a time until mixture is crumbly with pea-sized pieces, 1-2 minutes. Add eggs, 1 at a time, until combined. Add sour cream in 3 additions, scraping down bowl as necessary. Increase speed to med-high and beat until batter is light and fluffy, about 2 minutes.
Divide half of batter between prepared pans. Sprinkle streusel without nuts evenly over each pan. Divide remaining batter evenly between pans and top with nutty streusel. Wrap pans with plastic wrap and refrigerate for up to 24 hours or freeze for up to 1 month.
When ready to serve, Adjust oven rack to middle position and heat oven to 350 degrees. Unwrap cakes and bake until golden brown and toothpick inserted in center comes out with a few dry crumbs attached, about 45 minutes (about 55 minutes if frozen). Cool at least 15 minutes.
Nutrition Info Per Serving: Calories 650.8 Total Fat 31.0 g Saturated Fat 17.3 g Polyunsaturated Fat 2.3 g Monounsaturated Fat 9.5 g Cholesterol 112.9 mg Sodium 467.4 mg Potassium 256.2 mg Total Carbohydrate 100.9 g Dietary Fiber 2.4 g Sugars 58.6 g Protein 7.3 g