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Category: Cakes
Prep Time: Cook Time: Total Time:
STREUSEL TOPPING:
1 cup flour
1 cup firmly packed light brown sugar
1 tbsp ground cinnamon
1 stick cold butter
1 cup chopped pecans
CAKE:
2/3 cup butter, softened
2 cups sugar
2/3 cup sour cream
4 eggs
1 tbsp vanilla extract
2 cups flour
1/4 tsp baking soda
GLAZE:
1 cup confectioners sugar
1 tbsp Irish cream liqueur
2-3 tsp milk
Preheat oven to 325.
For streusel topping: Mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
For cake: Beat butter, sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed. Sprinkle 1/2 of the streusel topping evenly over bottom of greased and floured 12-cup Bundt pan.
Spoon 1/2 of the batter over streusel topping. Repeat layers. Bake 1 hour or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack.
For glaze: Mix all ingredients in small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set.
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CINNAMON STREUSEL CAKE WITH IRISH CREAM GLAZE
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Category: Cakes
Prep Time: Cook Time: Total Time:
STREUSEL TOPPING:
1 cup flour
1 cup firmly packed light brown sugar
1 tbsp ground cinnamon
1 stick cold butter
1 cup chopped pecans
CAKE:
2/3 cup butter, softened
2 cups sugar
2/3 cup sour cream
4 eggs
1 tbsp vanilla extract
2 cups flour
1/4 tsp baking soda
GLAZE:
1 cup confectioners sugar
1 tbsp Irish cream liqueur
2-3 tsp milk
Preheat oven to 325.
For streusel topping: Mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
For cake: Beat butter, sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed. Sprinkle 1/2 of the streusel topping evenly over bottom of greased and floured 12-cup Bundt pan.
Spoon 1/2 of the batter over streusel topping. Repeat layers. Bake 1 hour or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack.
For glaze: Mix all ingredients in small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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