Ingredients

makes one 10-inch cake

　　2 1/2 cups all-purpose flour

　　1 teaspoon baking soda

　　1 teaspoon baking powder

　　1/4 teaspoon coarse salt

　　10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for the pan

　　1 cup granulated sugar

　　3 large eggs

　　1 teaspoon pure vanilla extract

　　1 1/4 cups sour cream (or 1 cup buttermilk)

　　Pecan Streusel Filling (recipe follows)

　　2 1/2 cups sifted confectioners’ sugar

　　1/4 cup milk

　　

Pecan Streusel Filling

1 1/2 cups lightly packed light-brown sugar

　　1/2 cup granulated sugar

　　1 1/2 cups chopped pecans

　　1/2 cup all-purpose flour

　　1 tablespoon ground cinnamon

　　Pinch of ground cloves

　　8 tablespoons (1 stick) unsalted butter, softened

　　(makes enough for one 10-inch cake)

　　

Step 1

Preheat the oven to 350°F. Sift together the flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 10-inch Bundt pan (or other tube pan with 3-quart capacity); set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, until well combined. Add the vanilla; stir until combined. Add the reserved flour mixture and sour cream, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. Top with the remaining batter, smoothing the top. Sprinkle the remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.

　　

Step 3

In a medium bowl, whisk together the confectioners’ sugar and milk; set aside, covered with plastic wrap, until ready to use. Cool the cake until just warm before drizzling with icing.

　　

Pecan Streusel Filling

Step 4

Combine the sugars, pecans, flour, cinnamon, and cloves in a medium bowl. Using your hands or a pastry cutter, cut in the butter until well combined and crumbly; refrigerate until ready to use.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.