Ultimate streusel cake
Instructions:
- 2 ½ 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, plus more for the pan
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 11/4 cups sour cream (or 1 cup buttermilk)
- Pecan Streusel Filling
- 2 1/2 cups sifted confectioners’ sugar
- 1/4 cup milk
- Preheat the oven to 350F. Sift together the 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.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, until well combined. Add the 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 1/8 of the streusel mixture into the well. Top with the remaining batter, smoothing the top. Sprinkle the remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.
- In a medium bowl, whisk together the confectioners’ sugar and milk; set aside, covered with plastic wrap, until ready to use. Cool the cake until just warm before drizzling with icing.