Sunday, September 11, 2011

Ultimate Streusel Cake with Streusel Filling

By making breakfast on Sunday night, it makes Monday (maybe Tuesday) mornings a little easier. I am ashamed to say I am popping a frozen mini waffles into the toaster on Fridays. My neighbors have witnessed my children eating them on the way to the bus stop. What shame! 

Do you have any tips to make Monday mornings a little less hectic?

Ultimate Streusel Cake with Streusel Filling
(Makes 1 ten inch cake)

Streusel Filling:
 1 1/2 cups brown sugar
1/2 cup sugar
1 1/2 cups of chopped almonds
1/2 cup all purpose flour
1 Tbsp ground cinnamon
pinch of ground cloves
6 Tbsp unsalted butter, room temperature

2 1/2 cups of all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp coarse salt
1/4 tsp ground cinnamon
10 Tbsp unsalted butter, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/4 cups sour cream

2 1/2 cups of powder sugar
1/4 cup milk

Additional powder sugar

1. Preheat oven to 350 degrees.
2. Grease the Bundt pan. (I used the wrappers from the two sticks of butter.)
3. Combine all the ingredients of the streusel filling together. (Note: the original recipe called for pecans but I wasn't going to make a special trip to the store since I had almonds. You could omit all nuts, if preferred.)
4. Store streusel filling in refrigerator until needed.
5. In another bowl to make the cake, whisk flour, baking soda, baking powder, and salt into a bowl.
6. In a third bowl, cream butter and sugar until light and fluffy. (Since I was complaining about all the bowls, I mixed the butter-sugar by hand but you can use a mixer.)
7. Once the butter-sugar is well combined, add the eggs, vanilla, and sour cream. Mix until just combined.
8. Add the flour mixture to the butter-sugar mixture. Mix until just combine.
9. Spoon half of the batter into the Bundt pan. Top with two thirds of the streusel filling.
10. Spoon the rest of the batter into the Bundt pan covering the streusel filling.
11. Top with the remaining streusel filling.
12. Bake until golden brown and cake tester comes out clean, about an hour. (My streusel filling was looking dark around 45 minutes so I covered with foil.
13. Transfer cake to wire rack and let cool for 20 minutes (or overnight).
14. When the cake is cooled enough, remove cake from pan.
15. In a medium bowl, prepare the icing by mixing the powder sugar and milk until well combined. Drizzle over cake.
16. Dust with powder sugar.

Adapted from Martha Stewart Living 2002 Annual Recipes.

I recommend serve with coffee or tea for the adults. One time, we were visiting my father-in-law and the children wanted ice cream. Well, the only ice cream happen to be espresso ice cream. As you can imagine, our children were crazy. They could not stop bouncing. I kept saying the children never act like this then it dawned on us our mistake. Please learn from my lesson I recommend milk for the children or you may get a call from the teacher.

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