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Category: Cakes
Prep Time: Cook Time: Total Time:
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp coarse salt
10 Tbsp (1 1/4 sticks) unsalted butter,
room temp, plus more for pan
1 cup granulated sugar
3 large eggs
1 tsp pure vanilla extract
1 1/4 cups sour bream (or 1 cup buttermilk)
1 recipe pecan-streusel filling (follows)
2 1/2 cups confectioners sugar
1/4 cup milk
Preheat oven to 350 degreesF. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 10-inch Bundt pan (or other tube pan with 3-qt capacity); set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla; stir until combined. Add the reserved flour mixture and sour cream, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. Top with remaining batter, smoothing top. Sprinkle remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.
In a medium bowl, whisk together the confectioners sugr and milk until well combined; set aside, covered with plastic wrap, until ready to use. Cool cake until just warm before drizzling with icing.
makes 1 10-inch cake
Pecan-Streusel Filling:
1 1/2 cups lightly packed light-brown sugar
1/2 cup granulated sugar
1 1/2 cups chopped pecans
1/2 cup all-purpose flour
1 Tbsp ground cinnamon
pinch of ground cloves
8 Tbsp (1 stick) butter, softened
Combine sugars, pecans, flour, cinnamon, and cloves in a medium bowl. Using your hands or a pastry cutter, cut in butter until well combined and crumbly; set aside in refrigerator until ready to use.
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Ultimate Streusel Cake
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp coarse salt
10 Tbsp (1 1/4 sticks) unsalted butter,
room temp, plus more for pan
1 cup granulated sugar
3 large eggs
1 tsp pure vanilla extract
1 1/4 cups sour bream (or 1 cup buttermilk)
1 recipe pecan-streusel filling (follows)
2 1/2 cups confectioners sugar
1/4 cup milk
Preheat oven to 350 degreesF. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 10-inch Bundt pan (or other tube pan with 3-qt capacity); set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla; stir until combined. Add the reserved flour mixture and sour cream, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. Top with remaining batter, smoothing top. Sprinkle remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.
In a medium bowl, whisk together the confectioners sugr and milk until well combined; set aside, covered with plastic wrap, until ready to use. Cool cake until just warm before drizzling with icing.
makes 1 10-inch cake
Pecan-Streusel Filling:
1 1/2 cups lightly packed light-brown sugar
1/2 cup granulated sugar
1 1/2 cups chopped pecans
1/2 cup all-purpose flour
1 Tbsp ground cinnamon
pinch of ground cloves
8 Tbsp (1 stick) butter, softened
Combine sugars, pecans, flour, cinnamon, and cloves in a medium bowl. Using your hands or a pastry cutter, cut in butter until well combined and crumbly; set aside in refrigerator until ready to use.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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