Ultimate Streusel Bundt Cake

Martha Stewart’s Ultimate Streusel Bundt Cake 

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

Cake:
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

Glaze:
2 1/2 cups sifted powder' sugar
1/4 cup milk (I used whole milk but I don’t think it matters)

Oven: Preheat oven to 350 degrees.

Pan: 12-cup Bundt pan. Spray with Pam with Flour or Baker's Joy, or butter and flour pan generously. 

1. Filling: In a large bowl, combine all ingredients except butter & nuts.. Using your hands, pastry cutter, or two knives, cut in butter until combined and mixture is crumbly; stir in nuts. Keep in refrigerator until ready to use.

2. Dry ingredients: Whisk together flour, baking soda, baking powder, and salt in a large bowl. 

3. Cream: Using a stand mixer with paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down the bowl. Beat in the vanilla.

4. Combine dry & wet: On low speed, alternately add dry ingredients in three additions and sour cream in two additions. Don't overmix. Finish with a spatula.

5. Bundt Pan: 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. 

6. Bake: Place pan in the oven (never put a Bundt pan on a tray - air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 1 hour. 

7. Cooling : Place Bundt on a wire rack and let cool for 45 minutes. Invert and let cool on a wire rack.

8. Glaze: Mix together powdered sugar and enough milk to get a pourable glaze until smooth, and pour over fully cooled cake.

Links:
The Food Librarian I Like Big Bundts 3
Post with photos: TBA
November 2011

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