Embracing The Baker In Me – Cinnamon Streusel Cake

If you’ve followed Live Be Dallas for even the shortest while, you know that I have a killer sweet tooth. You may also have noticed, I can cook. But, I also have something to admit –  I am self-aware that I can’t bake. I don’t have patience for measuring, waiting, refrigerating, rising, tempering, blah blah blah (I just can’t even). So, I decided to work on it for 2015 – and boy am I glad I did. Working sweets into a healthy and balanced diet is something I am all about.

I went researching recipes from all the baking goddesses, i.e. Ina, Martha, and Julia. After deciding on a cinnamon cake recipe from Martha Stewart, ole Marth’ and I got to work. The outcome is a decadent, rich and dense cake that tastes just like a cinnamon roll! The streusel topping and center make you think you’re eating a Cinnabon cinnamon roll (the nostalgic value of Cinnabon is intoxicating). To take the cake to the next level, you drizzle the cake with a glaze that will send your taste buds twerkin’ right out of your mouth.

Pro Tip: Serve warm – ideally fresh out of the oven.

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INGREDIENTS

FOR THE PECAN-STREUSEL 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 

FOR THE CAKE

  • Nonstick cooking spray with flour 
  • 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 

FOR THE ICING

  • 2 1/2 cups sifted confectioners’ sugar 
  • 1/4 cup milk

DIRECTIONS

  1. Make the filling: Combine brown sugar, cinnamon, and cloves in a medium bowl. Stir in granulated sugar, flour, and salt. Using your hands or a pastry cutter, cut in butter until combined and mixture is crumbly; stir in nuts. Transfer to the refrigerator until ready to use.
  2. Preheat oven to 350 degrees.
  3. Spray a 10-inch Bundt pan (or other tube pan with a 3-quart capacity) with cooking spray; set aside.
  4. Make the cake: Sift together flour, baking soda, baking powder, and salt into a bowl; set aside.
  5. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating until well combined. Beat in vanilla. Add reserved flour mixture and sour cream in alternating batches, starting and ending with the flour; beat just until combined. 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. Bake until golden brown and a cake tester comes out clean, about 1 hour. Transfer to wire rack and let cool 45 minutes; invert cake onto a wire rack set over a rimmed baking sheet.
  6. In a medium bowl, whisk together confectioners’ sugar and milk until combined; set icing aside, cover with plastic wrap, until ready to use. Drizzle over inverted cake; serve.

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