Bundt Coffee Cake with Sour Cream

Instructions:

1. Preheat oven to 350°F (175°C). Generously grease a 10 inch Bundt pan with butter or cooking spray, then dust with flour, tapping out the excess.
2. In a small bowl, stir together melted butter, brown sugar, flour, cinnamon, and salt until coarse, sandy crumbs form. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar on medium high until pale and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Sift together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the flour.
7. Mix only until just combined. Do not overmix to avoid making the cake tough.
8. Pour half the batter into the pan, sprinkle half the cinnamon streusel over it, then add the remaining batter and top with the rest of the crumbs.
9. Bake 55 mins until a toothpick inserted in the center comes out clean.