forwardbackUltimate Streusel Cake

With its crumbly pecan-streusel filling and confectioners' sugar crown, it's easy to see why this is the king of coffee cakes.

Makes one 10-inch Bundt cake

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.

Courtesy of "The Martha Stewart Show."
 

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