Sour Cream Coffee Cake with Toasted Pecan Filling

This was my first time making this recipe. I found the recipe in the Fine Cooking magazine. The cake was actually gone in 2 days(and it was a big cake). I took some to work to share w/ friends. The kids had it for breakfast 2 days in a row. I had atleast 2 pieces. William took some to work w/ him. Everyone loved this coffee cake. I plan to make this recipe again. It did take time, there are alot of steps to make this cake but it was worth it. Very good taste/texture.

heat the oven to 350

butter a 10-in tube pad w/ a removable bottom

for the topping: in a 2-qt pan heat 4 Tbs. butter over medium until melted. remove and cool to tepid.
in medium bowl: combine 2/3 cup flour, 1/4 cup toasted pecans(coarsely chopped), 2 Tbs granulated sugar, 2 Tbs. light brown sugar, 1/2 tsp ground cinnamon, 1/4 tsp. baking powder, 1/4 tsp. table salt.
Add the flour mixture to the butter and stir until evenly moistened and crumbly.

For the filling: In a food processor, pulse 1 cup toasted pecans, 3 Tbs. granulated sugar, 3 Tbs. light brown sugar, 1 1/2 tsp. ground cinnamon, 1 tsp. Dutch-processed or natural cocoa powder. pulse 4-6 times to combine and chop the pecans

for the Cake: In medium bowl, whisk 3 cups sifted cake flour, 1 1/2 tsp. baking powder, 1 tsp. baking soda, 3/4 tsp table salt.
In mixer, use paddle attachment: beat 1 1/4 cups unsalted butter, slightly softened. Mix on med until smooth and creamy, 1-2 minutes. Add sugar slowly:1 2/3 cups super fine sugar (food process granulated until fine like sand)
Scrape bowl.
Beat in 4 large eggs-one at a time
scrape bowl and blend in 2 tsp vanilla
on low speed alternate adding dry ingredients and 2 cups of sour cream in 3 parts(start w/ flour)
scraping bowl as needed

layer and marble batter and filling
spoon 2 cups batter into the buttered pan.
smooth w/ back of a large spoon. Sprinkle ~1/2 cup of the filling evenly.
next layer : 2 cups batter - smooth spoon
sprinkle 1/2 cup filling and then 2 more cups of batter
last of filling, last of batter
(should be 4 layers of batter and 3 of filling
insert a knife 1" from the side of the ban and straight into the batter almost to the bottom...run knife around the pan 2 times w/o lifting up the blade(spaced 1"
smooth the top w/ back of spoon

add topping: squeeze firmly the streusel crumbs to form large clumps..sprinkle small clumps all over the cake
Bake(70-75min) until the top is golden brown and the sides are beginning to pull away from the sides and skewer comes out clean. cool for ~1 hour before removing from the pan.