Bundt Cakes
Martha and Jennifer Dalquist talk about the variety of Bundt pan shapes and delicious recipe ideas.
Ultimate Streusel Cake
Watch the Video
Bundt Cakes
Martha and Jennifer Dalquist talk about the variety of Bundt pan shapes and...
We Also Love
- Comments()
- Yield Makes one 10-inch Bundt cake
Add to Shopping List
Ingredients
For the Pecan-Streusel Filling
- 1 1/2 cups packed light-brown sugar
- 1 tablespoon ground cinnamon
- Pinch of ground cloves
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups coarsely chopped pecans
For the Cake
- Nonstick cooking spray with flour
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sour cream
For the Icing
- 2 1/2 cups sifted confectioners' sugar
- 1/4 cup milk
Directions
-
Make the filling: Combine brown sugar, cinnamon, and cloves in a medium bowl. Stir in granulated sugar, flour, and salt. Using your hands or a pastry cutter, cut in butter until combined and mixture is crumbly; stir in nuts. Transfer to the refrigerator until ready to use.
-
Preheat oven to 350 degrees.
-
Spray a 10-inch Bundt pan (or other tube pan with a 3-quart capacity) with cooking spray; set aside.
-
Make the cake: Sift together flour, baking soda, baking powder, and salt into a bowl; 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, beating until well combined. Beat in vanilla. Add reserved flour mixture and sour cream in alternating batches, starting and ending with the flour; beat just until combined. Spoon half the batter into prepared pan. Make a well in the center, and crumble two-thirds of the streusel mixture into well. Spoon in remaining batter, smoothing top; sprinkle with remaining streusel. Bake until golden brown and a cake tester comes out clean, about 1 hour. Transfer to wire rack and let cool 45 minutes; invert cake onto a wire rack set over a rimmed baking sheet.
-
In a medium bowl, whisk together confectioners' sugar and milk until combined; set icing aside, cover with plastic wrap, until ready to use. Drizzle over inverted cake; serve.
Yum
I made this for Christmas Day. It was the best coffee cake ever. The amount of streusel was just right, generous, but delicious. Use at least half in the center and don't worry that it covers the dough and is at least an inch thick. Add the rest of the batter and top again with the remainder which is again an inch thick or more. Cover with foil near the end of the baking so the top doesn't brown too much. Yes, this is the king of cakes.
My family just loved this cake. Cut filling in half no big thing. Very easy will passs this on to friends and make again again. Thanks Martha
I agree. I would cut the streusel in half. I used the whole amount and it was way too much.
I think this recipe is wrong...there was WAY TOO MUCH of the streusel topping......I only used half what it made and it was still too much...it overwhelmed the cake (which was just ok) I will try another cake/muffin (Pumpkin muffins would be great) recipe to use up the leftover streusel topping....sadly a waste of my pecans :(