Ultimate Streusel Cake Recipe | Dessert Recipes | PBS Food

Ultimate Streusel Cake

Recipe courtesy of Martha Bakes
Ultimate Streusel Cake recipe

With its crumbly pecan-streusel filling and confectioners' sugar crown, it's easy to see why this is the king of coffee cakes.

This recipe appears in the "Coffee Cake" episode of Martha Bakes.

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Yield: one 10-inch Bundt cake

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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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