CINNAMON STREUSEL CAKE

Laura KRAYCSI

By
@LauraLuvsChrist

per serving

Calories: 391

Fat: 19 g

Carbohydrates: 51 g

Cholesterol: 84 mg

Sodium: 126 mg

Fiber: 1 g

Protein: 4 g


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Comments:

Serves:

12

Prep:

20 Min

Cook:

1 Hr

Ingredients

STREUSEL TOPPING

1/2 c
butter
1 c
firmly packed light brown sugar
1 c
all purpose flour
1 Tbsp
cinnamon, ground
1 c
chopped pecans (optional)

CAKE

2/3 c
soft butter
2 c
sugar
2/3 c
sour cream
4
eggs
1 Tbsp
vanilla extract
2 c
all purpose flour
1/4 tsp
baking soda

VANILLA GLAZE (OPTIONAL)

1 1/2 c
powdered sugar
1/2 tsp
vanilla
1-3 tsp
water or milk to desired consitency

Directions Step-By-Step

1
Preheat oven to 325°F. For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
2
For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed
3
Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers
4
Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.

About this Recipe

Course/Dish: Other Breakfast, Cakes
Hashtags: #cinnamon, #bundt