Banana Streusel Coffee Cake

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1.3 cups bananas ripe mashed
• 1 cup butter softened
• 2 large eggs 
• 2.3 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.8 cup pecans chopped
• 1.5 cups powdered sugar sifted
• 0.1 teaspoon salt 
• 8 ounce cup heavy whipping cream sour
• 1.5 cups sugar 
• 2 tablespoons sugar 
• 1 teaspoon vanilla extract 
• 1 tablespoons water 

Equipment

• frying pan
• oven
• wire rack
• hand mixer
• kugelhopf pan

Directions

1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well.
2. Add eggs, 1 at a time, beating until blended after each addition. Stir in banana and vanilla.
3. 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.
4. Combine pecans, 2 tablespoons sugar, and cinnamon.
5. Pour half of batter into a greased and floured 12-cup Bundt pan; sprinkle with pecan mixture.
6. Pour remaining batter over pecan layer.
7. 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.
8. Combine powdered sugar and water, stirring until smooth. Spoon glaze over cooled cake.