Cherry Pecan Streusel Coffee Cake

Directions

1. Preheat oven to 350°F.
2. Butter 12-cup Bundt pan
3. Sift flour, baking soda, baking powder and salt into medium bowl.
4. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla.
5. Mix the dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
6. In a separate, medium-size bowl, mix together the chopped pecans, brown sugar, cinnamon, cocoa powder, and dried cherries, and set aside.
7. Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
8. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
9. Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature.
10. Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.