STREUSEL:
1 1/2 CUPS GRAHAM CRACKER CRUMBS
3/4 CUP EACH CHOPPED PECANS
                          PACKED BROWN SUGAR
1 1/2 TSP CINNAMON
2/3 CUP (1 STICK PLUS 2 2/3 TBSP) UNSALTED BUTTER, MELTED

CAKE:
1/2 CUP UNSALTED BUTTER. SOFTENED
1 CUP GRANULATED SUGAR
2 LARGE EGGS
1 CUP SOUR CREAM
1 TSP PURE VANILLA EXTRACT
2 CUPS ALL PURPOSE FLOUR
1 TSP BAKING POWDER
1 TSP BAKING SODA
1/4 TSP SALT

ICING:
1 CUP SIFTED POWDERED SUGAR
1 TEASPOON VANILLA
WATER

HEAT OVEN TO 325
. GREASE 9 x 13 PAN
FOR STREUSEL, MIX ALL INGREDIENTS IN MEDIUM BOWL AND SET ASIDE
FOR CAKE BEAT BUTTER AND SUGAR IN LARGE BOWL UNTIL LIGHT. BEAT IN EGGS, ONE AT A TIME, UNTIL BLENDED. BEAT IN SOUR CREAM AND VANILLA, MIX WELL. COMBINE DRY INGREDIENTS. ADD TO BUTTER MIXTURE. BEAT UNTIL COMBINED; DO NOT OVERMIX
SPREAD HALF OF THE BATTER OVER THE BOTTOM OF THE PREPARED PAN. SPRINKLE WITH HALF OF THE STREUSEL MIXTURE.
EVENLY DOLLOP REMAINING BATTER OVER STREUSEL.
SPRINKLE WITH REMAINING STREUSEL.
BAKE UNTIL PICK INSERTED IN CENTER COMES OUT CLEAN, ABOUT 40 MINUTES. COOL
FOR ICING, MIX POWDERED SUGAR AND VANILLA IN SMALL BOWL. ADD JUST ENOUGH WATER TO MAKE MIXTURE DRIZZLING CONSISTENCY. DRIZZLE ICING OVER WARM CAKE.
COOL CAKE COMPLETELY