Ultimate Streusel Cake
Ingredients
Cake
- 2½ C all-purpose flour
- 1 t baking soda
- 1 t baking powder
- ¼ t salt
- 10 T 1 ¼ sticks unsalted butter room temperature
- 1 C granulated sugar
- 3 large eggs
- 1 t pure vanilla extract
- 1¼ C sour cream
Pecan-Streusel Filling
- 1½ C lightly packed light-brown sugar
- ½ C granulated sugar
- 1½ C chopped pecans
- ½ C all-purpose flour
- 1 T ground cinnamon
- Pinch of ground cloves
- 8 T 1 stick butter, softened
Icing
- 2½ C sifted confectioners’ sugar
- ¼ C milk
Instructions
Cake
- Preheat oven to 350°.
- 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.
- Cream butter and granulated sugar until light and fluffy. 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.
Pecan-Streusel Filling
- 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.
Icing
- 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.