Cherry-Stuffed Pecan Streusel Coffee Cake

Preheat oven to 350°F. Grease a 10-inch tube pan; set aside.

For the streusel, in a medium bowl, whisk together the 2 3/4 cups flour, 2 teaspoons cinnamon, the brown sugar, and 1/2 teaspoon salt. Use your fingers to cut in the cubed butter until the mixture forms medium-coarse crumbs. Set streusel aside.

For the cake, in a large bowl, whisk together the 2 1/2 cups fl our, 2 teaspoons cinnamon, the baking powder, baking soda, and 1/4 teaspoon salt. In the bowl of an electric mixer, cream the 3/4 cup butter and the granulated sugar until fluffy. Beat in the eggs, one at a time. Beat in the vanilla. Alternately beat in fl our mixture and the sour cream.

Spoon half of the cake batter into the prepared pan, making sure to spread the batter to the edges of the pan. Top with half of the streusel. Evenly spoon the cherry jam over the streusel. Add the remaining cake batter, again spreading the batter to the edges of the pan. Stir the pecans into the remaining streusel; sprinkle the mixture on top of the batter. Bake for 1 1/4 to 1 1/2 hours or until a long knife inserted into the cake comes out clean.

Cool the cake in the pan on a wire rack for 20 minutes. Run a knife along the inner and outer edges of the pan. Pulling the tube portion, lift the cake out of the pan. Slice and serve.