Ingredients

• 1/2 cup unsalted butter
• 1/2 cup Unbleached White All-Purpose Flour
• 3/4 cup Light Brown Sugar
• 1 tsp ground Cinnamon
• 3/4 cup Chopped Pecans

• 1/2 cup softened cream cheese

• 2 cups Unbleached White All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• Kosher Salt
• 3/4 cup unsalted butter
• 2/3 cup Sugar
• 1 Egg
• 1 tsp Vanilla
• 1 cup Sour Cream
• 1/4 cup whole milk

Instructions

1. Preheat the oven to 350°.
2. For the streusel: Add all of the ingredients to a medium size bowl and using a pastry knife or fork cut the butter in so that it is the size of rice and set aside.
3. For the filling: Add the cream cheese and half of the streusel to a medium size bowl and whisk until completely combined, and set aside.
4. For the batter: Add the flour, baking powder, baking soda and salt to a large bowl and mix until combined. Set aside.
5. Cream together the butter and sugar in a standing mixer on high speed until it is light and fluffy, about 4 minutes.
6. Next, add in the egg and vanilla and mix until completely combined.
7. Turn the speed down to low and slowly add in the dry ingredients just until they are mixed in.
8. Finish the batter by mixing in the sour cream and whole milk until it’s combined.
9. Next add half of the batter to the bottom of a prepared bundt cake pan and then layer on the cream cheese filling, the other half of the batter and then the crumb topping.
10. Bake in the oven at 350° for about 45 minutes and cool completely before serving.