Tuesday, October 12, 2010

From the Kitchen: Ultimate Streusel Cake

Brought to you by special request!!

I made this decadent recipe recently for a big family brunch... it was delicious! I picked up a couple of Martha Stewart annual cookbooks at a rummage sale and this was the first recipe I tried. Sweet, cinnamony success :)

Ultimate Streusel Cake (from Martha Stewart Living Annual Recipes 2002)

Cake Ingredients:
2 1/2 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
10 tbsp unsalted butter, room temp
1 c granulated sugar
3 eggs
1 tsp vanilla
1 1/4 c sour cream
Streusel Filling Ingredients:
1 1/2 c lightly packed brown sugar
1/2 c granulated sugar
1 1/2 c chopped pecans (optional; I omitted)
1/2 c all purpose flour
1 tbsp ground cinnamon
Pinch of ground cloves (optional)
8 tbsp unsalted butter, room temp
Icing Ingredients:
2 1/2 c sifted powdered sugar
1/4 c milk
Preheat oven to 350. Butter a 10 inch Bundt pan; set aside. Combine flour, baking soda, baking powder and salt from the cake ingredients; set aside. Cream together butter and sugar from cake ingredients. Add in the 3 eggs and vanilla; mix well. Add in flour mixture, then fold in the sour cream just until combined. Prepare streusel filling by combining all ingredients and mixing until crumbly. Spoon half of the cake batter into Bundt pan, making a ring-shaped well in the batter. Sprinkle 2/3 of the streusel in the well, then cover with the rest of the cake batter. Sprinkle the remaining filling on top. Bake for approximately an hour, until toothpick comes out clean. Cool cake on wire rack for at least 20 minutes. Prepare icing by mixing powdered sugar and milk, then drizzle over slightly cooled cake. Serve warm.
DSC_8151 no green


Jesse Ray said...

Wow, if it tasted half as good as the pictures look...it must have been delectable.

Anonymous said...

great. now I'm hungry.