Sour Cream Pecan Streusel Coffee Cake w/Orange Glaze

Sour Cream Pecan Streusel Coffee Cake w/Orange Glaze
From America's Test Kitchen Family Baking Book

For the streusel:

1 tbsp. all-purpose flour
3 tbsp. dark brown sugar
1 tsp. ground cinnamon
1/2 cup pecans, toasted, cooled, and ground fine

For the cake:

16 tbsp. (2 sticks) unsalted butter, at room temp and cut into 1/2-inch pieces
6 large eggs
1 3/4 cups sour cream
1/4 cup pure maple syrup
1 1/2 tbsp. vanilla extract
3 cups (15 ounces) all-purpose flour
1 1/4 cups (8 3/4 ounces) granulated sugar
1 1/2 tbsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
1/2 cup pecans, toasted, cooled, and ground fine

For the glaze:

1 cup (4 ounces) confectioners’ sugar
1 tsp. orange zest
2 tbsp. squeezed orange juice

DIRECTIONS:
Make the streusel: Combine the flour, dark brown sugar, cinnamon, and pecans in a small bowl and set aside.

Make the cake: Adjust an oven rack to the lowest position and heat the oven to 350 degrees F. Spray a 12-cup nonstick Bundt pan with cooking spray or grease with softened butter.

Whisk the eggs, sour cream, maple syrup, and vanilla together in a medium bowl.
Using an electric mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda, salt and pecans until combined. Add the butter pieces and half of the egg mixture and carefully beat on low speed until the mixture begins to come together, about 15 seconds. Scrape down the sides of the bowl, add the remaining egg mixture, and beat on medium speed until the batter is light and fluffy, about 2-3 minutes (scrape down the sides of the bowl again as needed).

Pour 5 cups of the batter into the prepared pan, using a spatula to smooth the surface. Sprinkle the streusel evenly over the batter and then cover with the remaining batter, spreading it evenly.
Bake until a toothpick inserted into the middle comes out with just a few crumbs attached, about 50-60 minutes. Cool the cake in the pan on a wire rack for 30 minutes, then carefully invert the cake onto the wire rack to cool completely, about 1 hour.

Make the glaze: Whisk the confectioners’ sugar, orange zest, and orange juice together in a bowl. Spoon the glaze over the cake.

Make ahead note: The unglazed cake can be cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to 3 days, or frozen for up to 1 month. To serve, thaw the cake, still wrapped, at room temperature, then remove the plastic wrap and glaze.