Cake with streusel and donuts

Ingredients:

Streusel

• 1 1/4 cups whole toasted pecans, coarsely chopped
• 3/4 cup premium flour
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 2 tsp ground cinnamon
• 140 g unsalted butter, melted

Cake

• 110g unsalted butter at room temperature, plus extra for greasing the pan
• 2 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup sour cream
• 19 mini coffee-flavored donuts or 9 medium glazed donuts

Glaze

• 220 g of cream cheese at room temperature
• 4 tablespoons unsalted butter at room temperature
• 2 cups powdered sugar
• 2 tsp vanilla extract

Preparation:

1. Streusel: Preheat oven to 160°C.
   
   Combine the pecans, flour, brown sugar, granulated sugar, cinnamon, and butter in a large bowl until you have coarse, moist crumbs. Spread 3/4 cup of the mixture on a baking sheet (reserve the rest for sprinkling on the dough). Bake until the streusel is set and crisp, about 15 minutes. Break up the pieces with a spatula and let cool completely on the baking sheet, about 30 minutes. Crumble with your hands and set aside.
2. Grease a 22x32 baking pan with butter.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the sour cream; begin and end with the flour mixture, mixing until it is simply incorporated.
4. Pour the batter into the prepared pan (it will be very thick) and spread it out with a rubber spatula. Press 15 mini donuts or 6 regular donuts into the batter and top with the reserved unbaked streusel. Bake until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Run a knife around the edge of the pan to loosen any streusel. Let cool in the pan for 1 hour, then invert onto a serving platter to cool completely, about 2 more hours.
5. Cream:
   
   Meanwhile, in a medium bowl, beat the cream cheese and butter with a mixer on medium speed until light and fluffy. Gradually add 1.5 cups of powdered sugar, 0.5 cups at a time, until fully incorporated. Add the vanilla extract, beating until smooth.
   
   Glaze:
   
   Combine the remaining 1/2 cup powdered sugar in a small bowl with 1 tablespoon water until smooth. Use a serrated knife to trim the edges of the short sides of the cake to create sharp corners. Cut the cake in half crosswise.
6. Place half of the cake layer on a cake stand or serving platter. Set aside 1/4 cup frosting and spread the remaining frosting on the bottom layer. Top with the second layer. Cut the remaining 4 mini-donuts or 3 regular donuts in half and spread a little of the remaining frosting on the cut sides. Arrange the donuts cut-side down around the edge of the cake. Sprinkle streusel over the center of the cake and drizzle with glaze. Refrigerate the cake to set, about 2 hours. Bring to room temperature about 1 hour before serving.