Ultimate Streusel Cake

1 10-inch cake

The golden-brown exterior camouflages thehidden treasure -- a ring of pecan streuselsuspended in a melt-in-your-mouth butterycakeenriched by the addition of tangy sour cream.


  • 2 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ¼ teaspoon coarse salt

  • 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature, plus more for pan

  • 1 cup granulated sugar

  • 3 large eggs

  • 1 teaspoon pure vanilla extract

  • 1 ¼ cups sour cream (or 1 cup buttermilk)

  • Pecan-Streusel Filling

  • 2 ½ cups sifted confectioners' sugar

  • ¼ cup milk


  1. Preheat oven to 350 degrees. 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-quart capacity); set aside.

  2. 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.

  3. In a medium bowl, whisk together the confectioners' sugar and milk until well combined; set aside, covered with plastic wrap, until ready to use. Cool cake until just warm before drizzling with icing.

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