• Prepare Bundt pan by generously spraying the inside with non-stick baking spray, melted butter or cake release.

Pecan Streusel

• In a small bowl, combine butter, flour and brown sugar. With a pastry blender or fork, mix until crumbly. Stir in chopped pecans.
  3 Tablespoons Unsalted butter, 4 Tablespoons All-purpose flour, ½ Cup Brown sugar, ¾ Cup Pecans
• Set aside ¼ cup of streusel filling for sprinkling over top of finished cake (the remaining streusel will be used in the cake filling).

Cake Batter

• Preheat oven to 350 ℉ (180℃)
• In a medium bowl, whisk together all-purpose flour, baking powder, baking soda and ground cinnamon. Set aside. Note: sift flour if necessary to remove any lumps.
  2 Cups All-purpose flour, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Ground Cinnamon
• In a separate bowl, combine maple syrup and sour cream in a small bowl and mix to combine. Set aside.
  ½ Cup Maple syrup, 1 Cup Sour Cream, room temperature
• Place butter and brown sugar in the bowl of a stand-,mixer. Using the paddle attachment, mix together until light and creamy (2 - 3 minutes). Scrape bowl down as needed. Note - a hand-mixer may also be used.
  1 Cup Unsalted butter, ⅔ Cup Brown sugar
• Add eggs to bowl. Mix until well combined. Scrape bowl down as needed.
  2 Large Eggs
• Add ⅓ of the flour mixture to bowl. Mix on low speed until just combined.
• Add half of the maple syrup mixture to bowl. Mix on low speed until just combined.
• Add another ⅓ of the flour mixture and mix until combined.
• Add the remaining maple syrup mixture to the bowl. Mix on low speed until just combined.
• Add the remaining flour mixture and mix until combined.
• Spoon ½ of the cake batter into Bundt pan. Smooth with a rubber spatula. Use the back of a spoon to create a tunnel in the batter.
• Add streusel filling into the tunnel you just created. Take care to keep the mixture away from sides of pan.
• Add remaining cake batter to pan over streusel filling. Smooth gently with a rubber spatula.
• Bake for 40 - 45 minutes at 350℉ or until top is quite brown and a toothpick inserted in the center comes out clean. Note: you may also check for doneness but inserting an instant read thermometer in middle of cake. Internal temperature should be 180℉.
• Remove pan from oven and cool upright for 15 minutes.
• Flip pan upside down onto a cooling rack and let cool completely. Lift pan off cake - it should release from pan on its own. If not, use a blunt knife and gently loosen sides.
• While cake is cooling, bake remaining ¼ cup of pecan streusel for 8 minutes at 350℉ (180℃). Set aside to cool.

Drizzle

• In a bowl, whisk together powdered sugar, melted butter and maple syrup until creamy. If you prefer a thicker drizzle, add more powdered sugar; for a thinner consistency, add more maple syrup.
  1 Cup Powdered sugar, 1 Tablespoon Unsalted butter, ⅓ Cup Maple syrup
• Spoon glaze over cake. Sprinkle remaining pecan streusel over glaze.
  ¼ Cup Pecan streusel