A ribbon of cinnamon weaves a warm, sweet flavor and aroma through this cake. Dust top with confectioners' sugar. Or, for a special occasion drizzle with a distinctive glaze, made with Irish cream liqueur.
Preheat oven to 325°F. For 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
For the Cake, beat butter, sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 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 1/2 of the Streusel Topping evenly over bottom of greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over Streusel Topping. Repeat layers
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack
For the Glaze, mix all ingredients in small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set