For the streusel topping:
1 cup flour
1 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1 cup chopped pecans
For the cake:
2/3 cup butter, softened
2 cups sugar
2/3 cup sour cream
1 tablespoon vanilla extract
2 cups flour
teaspoon baking soda
For the glaze:
1 cup confectioners sugar
1 tablespoon Irish cream liqueur
2 to 3 teaspoons milk
Preheat oven to 325 degrees.
To make the streusel topping: Mix flour, brown sugar, and cinnamon in medium bowl. Cut in cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
To make the cake: Beat butter, sugar, and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
Sprinkle streusel topping evenly over bottom of greased and floured 12-cup Bundt pan. Spoon half of the batter over streusel topping. Repeat layers.
Bake one hour or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack.
To make the glaze: Mix all ingredients in small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set.
Yield: 18 servings
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