Banana Streusel Coffee Cake
The yummy streusel's on the inside of this moist banana Bundt cake.
How to Make It
Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in banana and vanilla.
Combine flour and next 3 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Combine pecans, 2 tablespoons sugar, and cinnamon. Pour half of batter into a greased and floured 12-cup Bundt pan; sprinkle with pecan mixture. Pour remaining batter over pecan layer. Bake at 350° for 50 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.
Combine powdered sugar and water, stirring until smooth. Spoon glaze over cooled cake.
