Statuesque Pecan Swirl Sour Cream Coffee Cake

1. Prepare the Streusel

Start by processing the toasted and cooled pecans in a food processor until finely ground. Mix the ground pecans, dark brown sugar, all-purpose flour, and ground cinnamon in a bowl until well combined. Set aside.

2. Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit. Grease a Bundt pan thoroughly to ensure the cake releases easily after baking.

3. Mix the Egg Mixture

In a mixing bowl, whisk together the eggs, sour cream, maple syrup, and vanilla extract until the mixture is smooth and well combined. Set this aside for later use.

4. Prepare the Dry Mixture

Using a stand mixer fitted with a paddle attachment, combine the all-purpose flour, finely ground pecans, granulated sugar, baking powder, baking soda, and salt. Mix until these dry ingredients are evenly distributed.

5. Create the Batter

Add the softened butter to the flour mixture and beat on medium speed until the mixture resembles coarse crumbs. Slowly pour in half of the egg mixture, beating until just combined. Then add the remaining egg mixture and continue to beat until the batter becomes light and fluffy, about 2 to 3 minutes. This step is crucial as it ensures even distribution of fats and leavening agents, resulting in a light, airy cake.

6. Assemble the Cake

Spoon half of the batter into the prepared Bundt pan, spreading it evenly with a rubber spatula. Sprinkle the streusel mixture over the batter, then cover with the remaining batter, smoothing the top to ensure an even surface.

7. Bake the Cake

Place the Bundt pan in the preheated oven and bake for 50 to 60 minutes, rotating the pan halfway through. The cake is done when a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for about 30 minutes before inverting it onto a wire rack to cool completely.

8. Prepare the Glaze

While the cake is cooling, whisk together the confectioners’ sugar, orange juice, ground cinnamon, and grated orange zest in a bowl until smooth. Drizzle the glaze over the cooled cake, letting it cascade down the sides for a beautiful finish.