Batter:
½ teaspoon baking powder
1 teaspoon baking soda
3 cups flour
¾ cup butter
2 teaspoons vanilla
3 eggs
2 cups sour cream
Streusel:
¾ cup chopped pecans
1/3 cup brown sugar
1 teaspoon cinnamon
1 tablespoon flour
1 cup sugar
Glaze:
1 cup confectioner’s sugar
2 tablespoons milk
½ teaspoon vanilla
Preheat oven to 350 degrees. Combine baking powder, baking soda and flour. Cream together sugar and butter until smooth. Beat in vanilla and eggs. Alternately beat in flour mixture and sour cream, beginning and ending with the flour mixture.
In a small bowl, stir together pecans, brown sugar, cinnamon and flour. Pour half of batter into a greased bundt pan. Sprinkle with half of streusel. Cover with remaining batter, then remaining streusel. Bake for about 1 hour. Cool in pan for 10 minutes; then remove to wire rack to cool completely.
Stir together confectioner’s sugar, milk and vanilla until smooth glaze forms. Add more milk if necessary. Drizzle over cooled cake.