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Ingredients
- FOR CAKE:
- 1 1/2 C. unsalted butter at room
- temperature
- 3 C. granulated sugar
- 6 large eggs at room temperature
- 3 C. unsifted cake flour
- 1 1/2 C. sour cream
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1 1/2 C. streusel (recipe below)
- FOR STREUSEL:
- 1 C. chopped pecans
- 4 T. dark brown sugar
- 1 T. cinnamon
- 1/4 C. unsifted cake flour
- FOR GLAZE:
- 1 C. unsifted lOX powdered sugar
- 1 T. whole milk
- 1/2 tsp. vanilla extract
Details
Servings 1
Preparation
Step 1
1. Preheat oven to 300
2. In mixer on medium speed, cream butter and sugar for 20 minutes or until light and fluffy, scraping sides and bottom occasionally to incorporate all ingredients. Prepare streusel recipe while butter is creaming; set aside.
3. With mixer on low speed, add eggs to creamed mixture one at a time, incorporating after each addition. Turn off mixer; add flour, sour cream, salt, vanilla and 1/2 C. streusel. With mixer on low speed, mix until well blended, scraping sides and bottom of bowl to incorporate all ingredients.
4. Pour about half of batter into greased Bundt pan, and top with remaining streusel. Pour remaining batter on top, and bake for 60-75 minutes or until top is firm and toothpick inserted in center comes out clean.
5. Remove from oven and cool in pan for 20 minutes. Remove cake from pan and flip onto wire rack. Cool completely before glazing.
FOR STREUSEL:
6. Stir ingredients together and set aside.
FOR GLAZE:
7. Mix ingredients. If glaze is too thick to pour, add small amounts of milk, stirring after each addition until preferred consistency is achieved.
TO FINISH CAKE:
8. Unmold onto dish. Drizzle with glaze.
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